Combine chicken broth and quinoa in a saucepan. Bring to a boil, reduce heat to low, cover simmered for 10-15 minutes. Remove from heat and cool completely. Place in refrigerator while you make the rest of the salad.
In a large bowl, combine the corn, cucumber, tomatoes, gouda cheese, red onion, and fresh parsley. Toss gently to combine. Add quinoa and toss again.
In a separate bowl, whisk together olive oil, both vinegars and mayonnaise. Add salt to taste and pepper. Whisk to combine.
Pour half of the dressing over the salad and toss to combine. Test it for flavor, add more dressing if desired. Chill in refrigerator for at least two hours before serving.
Notes
If you want to reduce the calorie or fat count you can cut out the cheese.You can reduce the sodium by cooking the quinoa in water instead of chicken broth.To add more protein, add in a cup of diced cooked white chicken meat.