Rainbow Red Quinoa Salad with BBQ’d Corn



1 cup red quinoa (white would also be fine)
4-5 small pink radishes
½ red capsicum
½ Lebanese cucumber
1 corn cob
4 spring onions
1 bunch flat leaf parsley
Handful of pine nuts, dry toasted lightly in a frypan (careful not to burn!)
1 teaspoon chopped preserved lemon rind (scoop out flesh, rinse rind under water and pat dry before you chop)


4 tablespoons olive oil
3 tablespoons lemon juice
1 teaspoon sumac
1 teaspoon cumin
Salt flakes
Freshly ground black pepper


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