Step 1

Preheat the oven to 375°F.

Step 2

Combine the quinoa, 1 tablespoon of oil and 1 teaspoon of salt in an ovenproof saucepan over low and cook, stirring constantly, just until the quinoa begins to pop like popcorn, about 8 minutes. Increase the heat, stir in 1½ cups of water, and bring to a boil. Remove the pan from heat; cover and bake until all the water is absorbed, and the quinoa is cooked, 20-25 minutes. Remove the pan from the oven, uncover and let stand for 5 minutes. Fluff with a fork.

Step 3

Heat 1 tablespoon of oil in a medium skillet over medium-high heat; add the corn and cook without stirring until the corn is golden and crispy on one side, 8-10 minutes. Stir the corn and lentils into the quinoa.

Step 4

Process the vinegar, mustard, pepper, honey, Tabasco, remaining 1/3 cup oil, 1/3 cup water and remaining 2 teaspoons of salt in a food processor until emulsified. Drizzle 1/2 cup of the vinaigrette onto the sides of a serving bowl; add the quinoa mixture and toss it into the sides of the bowl to coat. Add the feta, almonds, parsley and chives, and stir just until incorporated. Store any remaining vinaigrette in the fridge for up to a week.