Directions

1. Preheat the oven to 375°F.
2. Combine the quinoa, 1 tablespoon of oil and 1 teaspoon of salt in an ovenproof saucepan over low and cook, stirring constantly, just until the quinoa begins to pop like popcorn, about 8 minutes. Increase the heat, stir in 1½ cups of water, and bring to a boil. Remove the pan from heat
3. cover and bake until all the water is absorbed, and the quinoa is cooked, 20-25 minutes. Remove the pan from the oven, uncover and let stand for 5 minutes. Fluff with a fork.
4. Heat 1 tablespoon of oil in a medium skillet over medium-high heat
5. add the corn and cook without stirring until the corn is golden and crispy on one side, 8-10 minutes. Stir the corn and lentils into the quinoa. You can also grill your corn too when it's in season.
6. Allow the salad to cool slightly while you make the vinaigrette: Combine the red wine vinegar, dijon mustard, black pepper, honey, and a dash of hot sauce in a small bowl and whisk until well combined.
7. Toss the slightly cooled salad with the vinaigrette in a large bowl. Top with the crumbled feta, toasted almonds, parsley, and chives.