Quinoa, Corn, and Tomato Salad with Chive-Infused Oil

Ingredients

• 2 tablespoons chive-infused oil 
• 1 cup cherry tomatoes halved
• 1 cup corn kernels fresh ( 2 ears)
• 0.3 cup flat-leaf parsley fresh finely chopped
• 1  garlic clove minced
• 2 tablespoons juice of lime fresh
• 1 cup quinoa uncooked
• 0.3 teaspoon salt 
• 1.5 cups water 
• 2 tablespoons citrus champagne vinegar 

Equipment

• bowl
• sauce pan
• whisk

Directions

1. Combine 1 1/2 cups water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until liquid is absorbed.
2. Remove from heat; let stand 10 minutes. Fluff with a fork.
3. Combine quinoa, corn, tomatoes, and parsley in a medium bowl.
4. Combine Chive-Infused Oil and remaining ingredients, stirring with a whisk.
5. Drizzle over salad; toss well to coat.
6. Let stand 10 minutes before serving.