Corn and Quinoa Salad

I decided to make a healthy side dish to go with my Barbequed Balsamic Chicken. 

I love quinoa and it makes such a great salad. 

I decided to use some fresh corn that I got at the farmers market, then just threw in a few other things that I had in the fridge. The result was amazing!

It had so much flavour and texture.

What you need,

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1 cup of quinoa, cooked and cooled

3 cups of fresh corn kernels (from 3-4 cobs)

2 cups of cherry or grape tomatoes, halved

1 cup of mini bocchini, halved

3 green onions, chopped

1 cup of fresh basil leaves, chopped

3 tbsp. white wine vinegar

¼ cup olive oil

1 tbsp. honey

1/2 tsp. salt

Fresh ground pepper to taste

In a large bowl mix the quinoa, corn, tomatoes, bocchini and green onions.

In a small bowl whisk together the white wine vinegar, olive oil, honey, salt and pepper.

Gently toss the dressing on the salad and refrigerate for at least 1 hour.

Just before serving gently toss in the fresh basil.

This salad went great with the chicken. I also took the left overs for lunch and it was filling and wonderful.

Jen