Ingredients
The following ingredients have 4 Servings
- 15 oz can chicken broth
- 1 cup uncooked quinoa
- 1 1/2 cups frozen corn (cooked and cooled)
- 1 medium cucumber (halved lengthwise and sliced)
- 1 pint grape tomatoes (halved)
- 1/2 cup smoked gouda cheese (diced )
- 1/2 cup red onion (diced )
- 1/4 cup minced fresh parsley (packed)
- 1/4 cup extra virgin olive oil
- 1/4 cup seasoned rice vinegar
- 2 tablespoons white wine vinegar
- 1/2 teaspoon mayonnaise
- salt (to taste)
- freshly ground black pepper (about 4 turns)
Instruction
- Combine chicken broth and quinoa in a saucepan. Bring to a boil, reduce heat to low, cover simmered for 10-15 minutes. Remove from heat and cool completely. Place in refrigerator while you make the rest of the salad.
- In a large bowl, combine the corn, cucumber, tomatoes, gouda cheese, red onion, and fresh parsley. Toss gently to combine. Add quinoa and toss again.
- In a separate bowl, whisk together olive oil, both vinegars and mayonnaise. Add salt to taste and pepper. Whisk to combine.
- Pour half of the dressing over the salad and toss to combine. Test it for flavor, add more dressing if desired. Chill in refrigerator for at least two hours before serving.
