Summer Quinoa Corn Salad 

Based on The Pioneer Woman's roasted corn salad.

In the oven at convection roast 350* roast 8 fresh ears of corn with their husks on for about 20 minutes. (or one or two bags of frozen corn) If using frozen then roast them in some hot olive oil in the cast iron skillet but be prepared for splatters.

Boil 2 c quinoa in 4 c water until tender. Salt lightly to taste.

In cast iron skillet in olive oil saute:
yellow and green summer squash, halved lengthwise and salted.
onion, especially sweet onions

Dice up tomatoes and dice the onions, peppers and squash.

Make the dressing:
Whip together 1/2 c olive oil with
1/2 c balsamic vinegar
1 t salt
3 pressed garlic cloves

Mix everything together.

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