Source: dLife

A light and refreshing salad topped with an oil and lime vinaigrette.

Servings

1.5 cup cold water
1 cup quinoa , uncooked
2 ears of corn , cut kernels (or 1 cup of kernels)
1 cup fresh cherry tomatoes , halved
0.25 cup chopped parsley , finely
2 tbsp olive oil
2 tbsp fresh lime juice
2 tbsp white wine vinegar
0.25 tsp salt
1 medium garlic cloves , minced

1 In large saucepan, mix water and quinoa, bring to boil.Cover, lower heat, and simmer 10 minutes or until all liquid is evaporated. Remove pot from heat and let rest 10 minutes. Fluff with fork.
2 In serving bowl, mix cooked quinoa, corn, tomatoes, and parsley.
3 In small bowl, whisk oil, lime juice, vinegar, salt, and garlic. Spoon over salad and gently toss. Let rest 10 minutes before serving.