Quinoa Melange

8 oz. Quinoa, cooked (preferably in a raw steamer)
1 large ear Yellow corn with kernels cut off
1 1/2 Cups Tiny baby carrots, cut in half lengthwise
1/2 Cup Pine nuts
1/2 Cup Italian flat leaf Parsley, coarsely chopped
1 1/2 Cups Haricots Verts (string beans) chopped
1 1/2 Cups baby green or yellow patty pan squash cut in half, horizontally
10-12 Olives, pits removed
Dash Cayenne pepper (to taste)
1/4 Cup Ninez de Prado Organic extra
1 large Clove Garlic
virgin Olive Oil (from Spain)
1 Cup Red Grape tomatoes
Dash Flower of the Ocean Sea Minerals
1 Cup Yellow pear tomatoes, cut in half lengthwise

In a salad bowl, mix all ingredients together, adjusting sea minerals and pepper to taste. (If the Haricots Verts are too “raw” for you or your guests then slightly steam them beforehand.)

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature