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.
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.