Place quinoa in a fine strainer and hold under cold running water to rinse. Drain well.

In a medium saucepan, boil 2 cups of the organic vegetable broth. You can substitute for 2 cups of water. Then add the Quinoa to the broth.

Reduce the heat to simmer, cover and cook until the seeds are translucent and the germs have spiraled out from the seeds. Continue cooking the Quinoa for about 15 minutes. 

When Quinoa is done cooking, turn off the stove and let it rest for 5 minutes. Then fluff with a fork.

Steam the frozen cauliflower florets in the microwave according to the instructions on the bag. I steamed it in the bag for 4 minutes in the microwave.  Carefully remove the steamed cauliflower from the microwave and let it rest for 2 minutes before opening the bag.

Then steam the frozen bag of roasted corn in the microwave for 4 minutes or according to the instructions per your microwave wattage. When done, carefully remove from the microwave and let it rest for 2 minutes.

Transfer the cooked Quinoa to a large mixing bowl. Add the steamed cauliflower florets and corn. Gently toss the Quinoa and vegetables.

In a small bowl, combine the pesto and extra-virgin olive oil. Mix thoroughly. Then toss in the pesto with the Quinoa and vegetable mixture. Gently mix until pesto is well coated with Quinoa, cauliflower, and corn mixture. If needed, add a pinch of salt and fresh ground black pepper to taste.

Transfer the Quinoa salad to a serving platter or bowl. Garnish with chopped fresh parsley. Enjoy!