This recipe is compliments of Chef Mike at Harvest Ranch Market in Encinitas, CA. www.harvestranchmarkets.com

• 4 cups red quinoa
• 1 1/2 cups frozen peas
• 1 1/2 cups dried cranberries
• 12 oz. canned or frozen corn
• 1 pint of red grape tomatoes, cut in half
• 1 cucumber, peeled, seeded and diced
• dressing of choice, Chef Mike uses Old Venice Italian Dressing
• greens for bedding
• bread, to serve with salad

Cook quinoa in salted water per instructions. Cool thoroughly.  Add all other ingredients then add dressing.  Mix well, serve on a bed of greens with a slice of crusty bread!