Superstar chef Ryan Scott checked in with Alicia and I with a perfect recipe for the upcoming fall season, his corn, quinoa, and feta salad with red wine vinaigrette. Check out the recipe below, and make sure to listen to the podcast where Ryan will breakdown the step-by-step directions. You’ll also want to listen in to hear a hilarious story about how Larry King once turned Ryan into his personal errand boy. All of the recipes featured on Mornings on KFOG comes from Ryans’ book One to Five which you can find on Amazon.

Corn, Quinoa, and Feta Salad With Red Wine Vinaigrette

1 1/2 cups uncooked quinoa

3/4 cup plus 2 tablespoons vegetable oil

1 tablespoon kosher salt

1 1/2 cup water

4 cups frozen petite corn, thawed and drained

1 (15 ounce) can brown lentils, drained and rinsed

1/2 cup red wine vinegar

1/4 cup Dijon mustard

1 teaspoon honey

2 dashes of hot sauce

4 ounces crumbled feta (about 1 cup)

1 cup toasted slivered almonds

1/2 cup loosely packed fresh flat-leaf parsley, chopped

1/2 cup chopped fresh chives