Wendy’s Pebble Salad

Pebble Salad

2 cups cooked brown rice
2 cups cooked quinoa
1 1/2 cups corn off the cob
1 cup cucumber, chopped and seeded
1 cup carrots, chopped
4 scallions, thinly sliced
1/2 cup fresh cilantro, minced
1/2 cup roasted pumpkin seeds

Dressing

1/3 cup olive oil
1/4 cup lemon juice
2 cloves garlic, minced

Top with 1/2 cup slivered almonds

Mix together all ingredients, dress and chill 2 hours. Enjoy!

–Prepared with our help by Wendy at St. Lydia’s on July 29th, 2012