Food Friday : Quinoa and Corn Salad | Loulou

Ingredients

• 1 cup Quinoa, rinsed (use a fine mesh sieve or the small grains will fall through the holes)
• 2 cups water, less a couple of tablespoons, to cook Quinoa
• About 3/4 cups cooked and cooled corn kernals, frozen, canned or fresh. (Since fresh corn sticks together, roughly chopped into small bite sized pieces)
• 8 mushrooms thinly sliced
• Some red or green bell pepper cut into small cubes, about 2 tablespoons
• Some hot spicy pepper cut into small cubes, about 1 teaspoon depending on heat level. Optional
• 1 clove garlic, centre core removed and then minced
• 1 heaping tablespoon minced green onion, chives, or mild onion
• 2 tablespoon of minced fresh herbs. Parsley and oregano leaves are good but if you're only going with one, I'd use oregano.
• Optional but delicious : about 1 teaspoon fresh thyme leaves
• Feta cheese, about 2 square inch piece, cut into small cubes
• 1/4 cup olive oil for the dressing + 2 teaspoons for sauteing the mushrooms
• 1/8 cup red wine vinegar or more to taste
• 3/4 teaspoon + a few shakes of salt