Moroccan Quinoa Salad

Ingredients:
3 cups cooked quinoa (1 cup dried: I used 1/3 cups of black, red and white quinoa)
1/3 cup freshly squeezed lemon juice ( or juice of 2 lemons)
3 tablespoons olive oil
2 teaspoons ground cumin (I used only 1 as Vanja doesn't care for cumin and it was delicious)
1 teaspoon salt
1/2 teaspoon sugar
1 ½ cups canned black beans , rinsed
1 1/2 cup frozen peas (another personal addition)
1 ½ cups fresh corn kernels (about 2 cobs)
½ small red onion , finely chopped (about 1/2 cup, minced)
1 pint cherry tomatoes , quartered
½ cup slivered almonds , toasted
¼ cup black olives , sliced
¼ cup fresh mint , chopped
¼ cup fresh cilantro , chopped

Cook quinoa: for each cup of quinoa, boil two cups of water; let it simmer for 12 to 15 minutes or until the germ separates from the seed; remove from heat and let stand for about 3 minutes to become fully fluffy
While quinoa is cooking, in a small bowl whisk together: lemon juice, olive oil, cumin, salt and sugar to make a vinaigrette
In a medium sized bowl, combine quinoa and all remaining ingredients, except fresh herbs
Drizzle with vinaigrette; toss to combine and refrigerate at least one hour to allow flavours to combine
Add fresh herbs just prior to serving

Also nice served at room temperature with butter lettuce to wrap salad in