What
you need,
1 cup of quinoa, cooked and cooled
3
cups of fresh corn kernels (from 3-4 cobs)
2
cups of cherry or grape tomatoes, halved
1
cup of mini bocchini, halved
3
green onions, chopped
1
cup of fresh basil leaves, chopped
3
tbsp. white wine vinegar
¼
cup olive oil
1
tbsp. honey
1/2
tsp. salt
Fresh
ground pepper to taste
In
a large bowl mix the quinoa, corn, tomatoes, bocchini and green onions.
In
a small bowl whisk together the white wine vinegar, olive oil, honey, salt and
pepper.
Gently
toss the dressing on the salad and refrigerate for at least 1 hour.
Just
before serving gently toss in the fresh basil.
Jen of My Tiny Oven
