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Snap Pea, Charred Corn and Quinoa Salad

Chef Ryan Scott makes a snap pea, charred corn and quinoa salad that's perfect for summer picnicking
Patty Lee / TODAY

Chef notes

A tangy white balsamic vinaigrette gives this simple salad lots of great flavor. It can be served cold or at room temperature, making it a great portable option for summer picnics and other outdoor activities.


  • ¼ cup water
  • ¼ cup white balsamic vinegar
  • ¼ cup Dijon mustard
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 dashes hot pepper sauce
  • ½ teaspoon honey
  • ½ cup vegetable oil
  • 1 cup green herbs, chopped you have left in your fridge (basil, flat leaf parsley, tarragon, chives)
  • Salt and pepper to taste
  • 2 cups microwave quinoa (2 8-ounce bags)
  • ¾ cups feta cheese, crumbled
  • 2 cups snap peas, cleaned and sliced
  • 1 16-ounce bag charred corn (can buy frozen), thawed


Make the dressing: Add water first, then oil, vinegar, mustard, hot pepper sauce, folloed by remaining dry ingredients into a blender. Turn on blender, wait for dressing to fully emulsify. Turn off blender and refrigerate dressing, or use immediately.

To make the salad: Thaw and drain any liquid from charred corn. Follow directions for cooking bag of microwave quinoa. Once cooked, add to a medium bowl. Julienne raw snap peas into thin strips. Add snap peas, corn, and green herbs to quinoa. Around the perimeter of the bowl, add white balsamic. (Only use half the dressing first — if you want more you can always add later.) Stir everything into the dressing, incorporating evenly. Once mixed, gently fold in crumbled feta cheese. Garnish with reserved herbs and serve or refrigerate and serve later.