Step 1

Prepare quinoa according to package instructions. Set aside to cool.

Step 2

In a small screw-top jar, combine lime juice, white wine vinegar, olive oil, salt, and pepper. Shake well to emulsify.

Step 3

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the corn kernels and sauté for 2–3 minutes, until tender.

Step 4

In a large mixing bowl, combine the cooked quinoa, sautéed corn, capsicums, red onion, cucumbers, and crumbled feta.

Step 5

Pour the dressing over the salad. Toss to combine and serve immediately