Sweet corn, canned, drained
(organic and non - gmo)
1 bunch
Green onion
(sliced)
1/4 cup
Parsley, fresh
(or mint or cilantro - chopped)
1/4 cup, crumbled
Goat feta cheese
1/2 cup
Olive Oil, Extra Virgin
1/2 cup
White balsamic vinegar
1 dash
Salt and pepper
(to taste)
Instructions
1. In a medium pot, add rinsed quinoa and water and bring to a boil. Reduce heat to low, cover and cook for 15 minutes or until all the water has been absorbed. (Quinoa can be cooked and chilled the night before)
2. Meanwhile, in a a large salad bowl, add chickpeas, red pepper, corn and green onions. Add the chilled quinoa and mix till the ingredients are combined. Season with salt and pepper and add olive oil and vinegar. Stir to coat the salad with dressing.
3. Just before serving, gently toss in the fresh herbs and feta cheese.
Notes:
This salad can be made-ahead and leftovers can be refrigerated for 3 to 5 days. The flavours of the salad actually improve with time!
