Quinoa, Corn, and Tomato Salad with Chive-Infused Oil

Photo by Becky Luigart-Stayner
Ingredients
- 1 garlic clove, minced
- 2 tablespoons white wine vinegar
- ¼ teaspoon salt
- ¼ cup finely chopped fresh flat-leaf parsley
- 2 tablespoons Chive-Infused Oil
- 2 tablespoons fresh lime juice
- 1 cup fresh corn kernels (about 2 ears)
- + 3 more ingredients
-
- 1 cup uncooked quinoa
- 1 ½ cups water
- 1 cup cherry tomatoes, halved
Combine 1 1/2 cups 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. Combine quinoa, corn, tomatoes, and parsley in a medium bowl. Combine Chive-Infused Oil and ...
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