Summer Veggie & Quinoa Salad

For the salad:

3 cups cooked quinoa

1 ½ cups cherry tomatoes, halved

1 cucumber, diced

1 green pepper, diced

1 jalapeno pepper, diced

2 cobs of corn, kernels removed

¼ cup red onion, diced

Fresh basil, chives, parsley

Sprinkle of feta cheese

Salt and pepper

For the dressing:

¼ cup champagne vinegar

¼ cup of olive oil

Juice of ½ a lemon

2 tbsp finely chopped red onion

1 garlic clove, minced

Freshly grated salt and pepper

Directions

Cook your grains by bringing 3 cups of water to boil. Rinse 1 ½ cups of quinoa and simmer on medium until tender.

While quinoa cooks, dice veggies: cherry tomatoes, cucumbers, green pepper, jalapeno pepper, onion, and herbs. Cut corn off of cob.

Combine grains with diced vegetables and sprinkle with salt and freshly ground pepper. Add the dressing and feta and gently stir to combine. Add the fresh herbs and stir once more.