Quinoa Salad with Cotija, Tomatoes, Corn & Olives

Quinoa Salad with Cotija, Tomatoes, Corn & Olives

Salad
1 (12-ounce) box quinoa (1 ¾ cups)
1 cup cherry tomatoes, halved (4 oz)
1 red bell pepper (roasted if possible), seeded and diced
1 cup black olives, sliced (3.8 oz can)
1 cup garbanzo beans, drained
1 cup fresh or frozen cooked corn kernels
1/4 cup chopped chives or scallions
4 ounces cotija cheese, crumbled

Vinaigrette
1 clove garlic, finely minced
2 teaspoons Dijon mustard
1/8 cup red wine vinegar
1 tablespoon fresh chopped parsley
Kosher salt and freshly ground black pepper to taste
1/4 cup extra virgin olive oil

1. Prepare the quinoa: Using a fine-meshed sieve, rinse the quinoa under running water (to rinse off any trace of bitter residue). Transfer to a rice steamer and add 3 cups water and a pinch of salt. Steam until the water is absorbed and the grains are tender but not mushy, about 12-15 minutes. Once the quinoa has finished cooking, fluff with a fork and spread out onto a baking sheet to cool down quickly.

2. Prepare the Mediterranean Vinaigrette: In a medium bowl, combine the garlic, mustard, vinegar, oregano and salt and pepper. Gradually whisk in the olive oil in a slow stream. Adjust the seasoning and reserve.

3. In a large bowl, toss together the cooked quinoa, tomato, pepper, olives, garbanzo beans, corn and chives. Add the vinaigrette to taste and season again with salt and pepper. Transfer to a serving platter and garnish with the cotija cheese.