First off, let's give credit where credit is due. I stole this from Amanda's cookin, and I would do it again because this salad is a good find. The only thing I might change is the cheese next time. I liked the smoked gouda, but I wouldn't mind switching it up either. So if you want to impress your friends, try it!
Summer Vegetable Quinoa Salad
1 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 package grape tomatoes, halved
1/2 cup diced smoked gouda cheese
1/2 cup diced red onion
1/4 cup minced fresh parsley, packed (I didn't have this and it was still yummy)
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
Directions:
Cook quinoa in chicken broth by bringing to a boil and then reduce heat to low and simmer for 10-15 minutes covered. Remove from heat and cool completely. I placed in fridge while preparing the rest.In a separate bowl, whisk together olive oil, both vinegars and mayonnaise. Add salt to taste and pepper. Whisk to combine. Pour half of dressing over remaining ingredients and taste before adding more. Chill in fridge for at least two hours before serving. This was great the next day and the next! Serve and enjoy!
