Tri Color Quinoa and Tomato Corn Salad

1 bag Tri Color boil in bag quinoa

2 hard cooked eggs, quartered

1 15-ounce can chickpeas (drained)

1 cup cherry, grape, or chopped tomatoes

1 cup corn kernels (canned or 2 ears)

2 tablespoons chopped fresh basil or parsley (or both)

1 ounce feta cheese (about 3 tablespoons)

1/3 cup creamy vinaigrette dressing