Corn and Quinoa Pasta Salad

This dish is great for lunch or could even make a great side dish for a BBQ! It is my take on a "pasta" salad with a twist. 

​Servings: 6
Prep/Total Time: 20 minutes 

Ingredients:

• 1 1/2 cups water
• 1 cup uncooked quinoa
• 1 cup fresh corn kernels
• 1 cup mixed cherry tomatoes, sliced in half
• 1 cup zucchini, chopped
• 1/4 cup finely chopped fresh flat-leaf parsley
• 1/4 cup pitted Nicoise olives, halved lengthwise
• 1/4 cup vegan or light feta cheese, crumbled
• 3 Tbsp olive oil
• 2 Tbsp freshly-squeezed lime juice
• 2 Tbsp white wine vinegar
• 1 garlic clove, minced
• Dash sea salt and freshly ground pepper

Directions:

1. Combine 1-1/2 cups water and quinoa in a medium saucepan and bring to a boil. Cover, reduce heat and simmer 10 minutes, or until liquid is absorbed. Remove from heat and let stand 10 minutes. Fluff with a fork.
2. While quinoa is cooking, whisk olive oil, lime juice, vinegar, garlic, salt and pepper and set aside.
3. In a large bowl, combine quinoa, corn, tomatoes, zucchini, parsley, olives and feta. Pour dressing over top and toss well to coat. Season with additional salt and pepper if desired.