CORN, QUINOA, ALMOND SALAD WITH RED WINE VINAIGRETTE – Dads That Cook

Ingredients

• 1 ½ cups uncooked quinoa
• ¾ cup plus 2 tablespoons vegetable oil, divided
• 1 tbsp kosher salt, divided
• 4 cups frozen petite corn, thawed and drained
• 1 (15-ounce) can brown lentils, drained and rinse
• ½ cup red wine vinegar
• ¼ cup Dijon mustard
• 1 tsp freshly ground black pepper
• 1 tsp honey
• 2 dashes hot sauce, preferably Tabasco
• 4 oz crumbled feta cheese (about 1 cup)
• 1 cup toasted slivered almonds
• ½ cup loosely packed flat-leaf parsley, chopped
• ½ cup fresh chives