Tri Color Quinoa and Tomato Corn Salad

Ingredients
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
Instructions
Click here for instructions.
Submitted by: Kathleen Phillips