• 2 cups cooked quinoa and rice blend (see packet instructions)
• 3 stalks celery, sliced
• 2 cobs fresh corn
• 1/2 cup Italian parsley
• 1/4 cup chives, chopped
• 1/4 cup slithered almond, toasted  (optional)
• 50g feta cheese

For the Dressing:

• 3 tablespoons fruity olive oil 
• Juice of 1 lemon
• 1 teaspoon of dijion mustard  
• 1 tablespoon italian white vinegar 

1. Rinse the quinoa/rice with cold water and place in a saucepan of salted water. Bring to the boil and simmer uncovered for 25 minutes. Add corn cobs to water for last 5 minutes. Strain all and allow to cool. Or see Helpful Hint for a quick steam pouch suggestion.

2. Wash and slice the celery and finely chop parlsey and chives. Add to a large mixing bowl with quinoa/rice mixture and corn kernnels.

3. Lightly toast the almonds in a small frying pan until golden.  

3. For the dressing combine oil, dijion, lemon juice and white vinegar in a small bowl and whisk. Pour dressing over salad and scatter almonds and crumble feta.

4. Toss everything well to combine and serve.