Quinoa Feta Salad With Basil Cilantro Vinaigrette

• 2 cups uncooked quinoa
• 4 cups vegetable broth
• 1/2 red onion, finely chopped
• 6 ounces feta cheese, crumbled (I use the lemon-garlic kind)
• 2 cups corn (fresh steamed or frozen-thawed)
• 1 pint grape tomatoes, halved
• 1 lb fresh spinach
• 3/4 cup fresh basil
• 3/4 cup fresh cilantro
• 2 tablespoons white wine vinegar
• 1/2 cup olive oil
• salt and pepper

1. Cook quinoa according to package instructions, substituting vegetable broth for water. Cool completely.
2. In a large bowl, combine quinoa, corn, feta and onion.
3. In a blender or food processor, combine basil, cilantro, vinegar and olive oil till completely smooth.
4. Stir vinaigrette mixture into quinoa mixture, still till thoroughly combined.
5. If making ahead, refrigerate quinoa mixture till serving. Serve over beds of spinach and top with tomatoes.

quinoa, vegetable broth, red onion, feta cheese, corn, grape tomatoes, fresh spinach, fresh basil, fresh cilantro, white wine vinegar, olive oil, salt

Taken from www.food.com/recipe/quinoa-feta-salad-with-basil-cilantro-vinaigrette-515991 (may not work)