1
Place quinoa and 3 cups water in 1 1/2 quart saucepan and bring to boil. Reduce to simmer, cover and cook until all water is absorbed (about 15 minute.) Remove from heat, let cool and fluff with a a fork.
2
While quinoa is cooking, prepare the vinaigrette by combining the vinaigrette ingredients in a small bowl and whisking until well combined.
3
In a very large bowl, combine the cooled quinoa grain with the remaining ingredients (red onion, black beans, corn, tomatoes and chicken breast and feta cheese, if using).
4
Pour vinaigrette over the salad, and mix until well combined.
5
Serve as an entree or as a side salad with a main course.
6
Chill leftovers for quick lunches and dinners later in the week.
