Quinoa Feta Salad With Basil Cilantro Vinaigrette

• uncooked quinoa↗2 cups
• vegetable broth↗4 cups
• red onion↗1⁄2

  finely chopped

• feta cheese↗6 ounces

  crumbled (I use the lemon-garlic kind)

• corn↗2 cups

  (fresh steamed or frozen-thawed)

• grape tomatoes↗1 pint

  halved

• fresh spinach↗1 lb
• fresh basil↗3⁄4 cup
• fresh cilantro↗3⁄4 cup
• white wine vinegar↗2 tablespoons
• olive oil↗1⁄2 cup
• salt and pepper

Step-by-step instructions

1. 1

   Cook quinoa according to package instructions, substituting vegetable broth for water. Cool completely.

2. 2

   In a large bowl, combine quinoa, corn, feta and onion.

3. 3

   In a blender or food processor, combine basil, cilantro, vinegar and olive oil till completely smooth.

4. 4

   Stir vinaigrette mixture into quinoa mixture, still till thoroughly combined.

5. 5

   If making ahead, refrigerate quinoa mixture till serving. Serve over beds of spinach and top with tomatoes.