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This dish may be made ahead and refrigerated until serving time.
Place water, cumin, salt, cayenne and tomato paste in a pot. Stir in sesaonings. Add quinoa, but do not stir. Bring mixture to a boil, then lower heat, cover and simmer 20-25 minutes or until water is absorbed. Allow to cool 10 minutes, undisturbed.
In a large bowl, combine corn, tomatoes, onion, bell pepper, cucumber, cilantro and cooled quinoa. Drizzle with Garlic olive oil and 18 Year balsamic. Toss well and serve.
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