Ingredients

Dressing

• 1/4 cup olive oil
• 3 tbsp apple cider vinegar
• 1 shallot, minced
• 1 tbsp Dijon mustard
• Salt and pepper to taste

Salad

• 1 cup quinoa
• 2 cups water
• 1/2 lb green beans, trimmed, halved and steamed
• 1 cup halved cherry tomatoes
• 1 cup corn kernels, fresh or frozen, cooked
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh basil
• 1/4 cup crumbled goat cheese for serving

Preparation

Cook the quinoa according to the package directions. Allow it to cool completely.
In a small bowl, whisk together all of the dressing ingredients.
In a large bowl, toss together the quinoa, beans, tomatoes, corn, parsley, basil, and the vinaigrette. Top with the goat cheese.
Serve immediately or store in the refrigerator for up to 3 days.