Fresh Summer Quinoa Salad

• FOR THE SALAD:
• 1 cup Quinoa
• 1-1/2 cup Water
• 1 cup Canned Chickpeas, Rinsed And Drained
• 1 cup Canned Corn Kernels
• 1 whole English (hothouse) Cucumber, Small Diced
• 2 whole Tomatoes, Diced
• 1/2 whole Red Onion, Diced
• 1/4 cups Parsley, Chopped
• Salt And Pepper, to taste
• 1/2 cups Feta Cheese, Crumbled
• FOR THE DRESSING:
• 1/4 cups Olive Oil
• 2 Tablespoons Lemon Juice
• 1 teaspoon Mustard
• 1/2 teaspoons Mayonnaise
• 3 cloves Garlic, Minced
• Salt And Pepper, to taste

1. Rinse the quinoa under cold water for a couple of minutes and place in a pot with 1 1/2 cups water. Bring to a boil, cover and reduce the heat to low. Cook for 12 minutes then turn off the heat and let stand, covered, for an additional 5 minutes. Then remove the cover and allow quinoa to cool to room temperature.
2. Make the dressing by combining all the ingredients in a large bowl and whisking until thoroughly blended. Add the cooled quinoa, chickpeas, corn, cucumber, tomato, red onion and parsley. Season to taste with salt and pepper and top with the crumbled feta cheese.

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Taken from tastykitchen.com/recipes/salads/fresh-summer-quinoa-salad/ (may not work)