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Corn and Quinoa Pasta Salad
Lia Huber, Nourish Network
Serves 4

There’s a lot to love about this salad: a healthy dose of whole grains in the form of quinoa and whole grain penne, a break from basil with chives and parsley, and a lip-smacking tart-sweet balance from the corn and lime juice combo.

1½ cups        water
1 cup            uncooked quinoa
2 Tbsp           snipped chives
                    sea salt and freshly ground pepper
3 Tbsp           extra virgin olive oil
2 Tbsp           freshly-squeezed lime juice
2 Tbsp           white wine vinegar
1 clove          garlic, minced
1 cup            fresh corn kernels (about 2 ears)
1 cup            mixed cherry tomatoes, sliced cross-wise into 1/4-inch slices
1 cup            squash or zucchini, cut into 1/4-inch wedges
4 ounces       whole grain penne, cooked and drained
1/4 cup         finely chopped fresh flat-leaf parsley
1/4 cup         pitted Nicoise olives, halved lengthwise
1/4 cup         feta cheese, crumbled

Combine 1½ cups water and quinoa in a medium saucepan and bring to a boil. Cover, reduce heat and simmer 10 minutes, or until liquid is absorbed. Remove from heat and let stand 10 minutes. Fluff with a fork.

While quinoa is cooking, pound the chives to a paste in a mortar and pestle with a pinch of salt and pepper. Whisk in olive oil and scoop into a small bowl. Whisk is lime juice, vinegar and garlic and set aside.

In a large bowl, combine quinoa, corn, tomatoes, squash, pasta, parsley, olives and feta. Pour dressing over top and toss well to coat. Season with additional salt and pepper if desired.

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