Quinoa and Corn Salad

By KDHarmon

Ingredients

• 1 1/2 cups quinoa, cooked
• 1 cup fresh corn kernels,
• 1/4 cup micro herbs
• 1/2 cup goat cheese, crumbled
• 1/2 cup radish, shredded or sliced thinly
• 1/2 cup white balsamic vinaigrette
• Vinaigrette
• 1 cup white balsamic vinegar
• 1/4 cup Dijon mustard
• 2 tablespoons sugar
• 4 cups extra virgin olive oil
• 1 red onion, minced
• Kosher salt and freshly ground black pepper

Preparation

Step 1

Vinaigrette:
Blend white balsamic vinegar, mustard, and in a blender. While blender is running, slowly add olive oil and emulsify. Season with salt and pepper to taste.

To make Quinoa & Corn Salad:
Blanch corn kernels in boiling water for 5 minutes, strain, and immerse in a bowl of ice water.

Combine quinoa, corn kernels, micro herbs, radish and white balsamic vinaigrette together. Mix in goat cheese last and season with salt and pepper to taste.