Quinoa Salad with Corn and Peppers

1 cup uncooked quinoa
1 ear of fresh corn, kernels removed
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
2 Tbsp. fresh lemon juice
1/3 cup freshly squeezed orange juice
1 1/2 Tbsp. orange zest
1 tsp. olive oil
Salt and pepper to taste
2 Tbsp. toasted, chopped almonds

Boil 2 cups of water over medium heat. Add quinoa and simmer, covered, for 15 minutes; cool to room temperature.

Transfer quinoa to a serving bowl and stir in the corn, bell peppers, lemon juice, orange juice and zest, oil and salt and pepper. Sprinkle with the chopped almonds and serve.

Serves 6
WW Points per each 3/4 cup serving: 4