• 1 cup(s) water
• 1 cup(s) uncooked quinoa
• 1 cup(s) fresh corn kernels (about 2 ears)
• 1 cup(s) cherry tomatoes, halved
• 1 cup(s) finely chopped fresh flat-leaf parsley
• 2 tablespoon chive-infused oil
• 2 tablespoon fresh lime juice
• 2 tablespoon white wine vinegar
• 1 teaspoons salt
• 1 piece garlic clove, minced

Combine 1 1/2 cups water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until liquid is absorbed. Remove from heat; let stand 10 minutes. Fluff with a fork.
Combine quinoa, corn, tomatoes, and parsley in a medium bowl. Combine Chive-Infused Oil and remaining ingredients, stirring with a whisk. Drizzle over salad; toss well to coat. Let stand 10 minutes before serving.