This is from Cooking Light, via myrecipes.com. It is a light, healthy grain-based salad -- like tabbouli, but different! I didn't have any chive-infused oil, so just finely chopped a green onion to mix in with the dressing, and it came out great.

Ingredients

6 serv.

water↗1 1⁄2 cups
uncooked quinoa↗1 cup
fresh corn kernels (about 2 ears) or 15 1/4 ounces canned corn↗1 cup
halved cherry tomatoes1 cup
finely chopped fresh flat-leaf parsley1⁄3 cup
chive-infused oil or 2 tablespoons olive oil2 tablespoons
fresh lime juice↗2 tablespoons
white wine vinegar↗2 tablespoons
salt↗1⁄4 teaspoon
garlic clove, minced↗1

Step-by-step instructions

1
Combine water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until liquid is absorbed. Remove from heat; let stand 10 minutes. Fluff with a fork to separate and let cool a bit if time.
2
While quinoa is cooking, combine corn, tomatoes, and parsley in a medium bowl. In a small bowl, whisk together oil and remaining ingredients.
3
After quinoa has stood for 10 min., add to vegetable mixture, toss to combine, then drizzle dressing over it. Toss well to coat. Let stand 10 minutes before serving.

Source: food.com

Original recipe ↗

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