Quinoa, Corn, and Tomato Salad with Chive Infused Oil

This recipe is from Cooking Light August 2007. This looked so refreshing and filling that I had to try it. It's so good! Light yet fulfilling!

Ingredients
1 1/2 cups water

1 cup uncooked quinoa

1 cup fresh corn kernels (about 2 ears)

1 cup cherry tomatoes, halved

1/4 cup finely chopped fresh flat-leaf parsley

2 tablespoons Chive-Infused Oil

2 tablespoons fresh lime juice

2 tablespoons white wine vinegar

1/4 teaspoon salt

1 garlic clove, minced

Preparation

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.