INGREDIENTS
1 cup
quinoa
1 tbsp
olive oil
2 larges
shallots
1 cup
water
2 media
zucchini
2 cups
corn kernels
14 ozs
black beans
1/2 cup
sunflower seeds
2 tbsp
lemon juice
2 tbsp
sherry vinegar
1 tbsp
shallot
1 tbsp
dijon mustard
1/2 cup
mint leaves
1/4 cup
cilantro leaves
1/4 tsp
salt
1/4 tsp
ground pepper
1/3 cup
olive oil
1/4 cup
goat cheese