Snap Pea, Corn, And Quinoa Salad - cooking recipe

Ingredients

1/4 cup water
1/4 cup white balsamic vinegar
1/4 cup Dijon mustard
1 teaspoon salt
1/2 teaspoon pepper
2 dashes hot sauce
1/4 teaspoon honey
1/2 cup vegetable oil
1 cup basil, parsley, tarragon (use your favorite or what you have on hand) or 1 cup chives (use your favorite or what you have on hand)
1 dash salt
2 cups cooked quinoa
3/4 cup feta cheese, crumbled
2 cups snap peas, cleaned and sliced
1 (16 ounce) bag corn, thawed
1 dash pepper

Preparation

Make the dressing: Add water first, then oil, vinegar, mustard, hot sauce, and honey, followed by salt, pepper into a blender. Turn on blender and wait for dressing to fully emulsify. Turn off blender and refrigerate dressing or use immediately.
Thaw and drain any liquid from corn. Prepare quinoa according to package directions.
Julienne raw snap peas.
Add cooked quinoa, snap peas, corn, and chopped green herbs to a medium bowl.
Add half of the prepared dressing to the bowl to start and add more to taste. Stir well.
Once mixed gently fold in crumbled feta cheese. Garnish with additional herbs. Serve immediately or refrigerate for later.