Pulse 1/4 cup good-quality red or white wine vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1/2 teaspoon kosher salt, and 1/2 garlic clove in a blender to combine. With motor running, slowly add 1/2 cup vegetable oil, then 2 tablespoons extra-virgin olive oil. Season to taste with salt and freshly ground black pepper.
To make the bites
Bring the quinoa and water to a boil, reduce the heat, simmer until tender and the water has been absorbed, about 15 minutes and let cool.
Mix everything together and spoon into mini muffin pans.
Bake in the preheated oven until lightly golden brown on top, about 15-20 minutes.
Serve on platter with the dipping sauce and enjoy!
Toppings: coriander, crumbled hard feta cheese, chili powder, charred corn kernels, limes wedges and/or sour cream thinned with lime juice. Toated tortillas. *To char corn place 1 whole corn cob over a gas burner, set to medium heat, and with a close eye, watch until the cobs are blistered - Or rotate under a grill.