Quinoa-Corn Salad with Basil

By Violet_61

Perfect summer salad since fresh basil and corn are in abundance.

Ingredients

• 5 cups water
• 1 tsp salt or more to taste
• 1 1/2 cups quinoa, thoroughly rinsed and drained
• 2 cups fresh corn, cooked, or defrosted frozen corn
• 1 cup tightly packed fresh basil leaves, finely chopped
• 1/2 cup diced roasted red peppers
• 1/2 cup finely diced red onions
• 2 tblsp plain or roasted garlic olive oil
• 3 to 5 tblsp freshly squeezed lemon juice

Preparation

Step 1

In a medium saucepan, bring the water and salt to a rolling boil over high heat. Stir in the quinoa. Return to a boil, reduce the heat to medium, and cook at a gentle boil for 11 minutes.

Add the corn and continue to cook until the quinoa is tender but still crunchy, 1-3 more minutes. Drain thoroughly.

Transfer the quinoa to a serving bowl or storage container. Stir to fluff it up and to release excess heat. Set aside until cooled to room temperature.

Stir in the basil, red peppers, onions and olive oil. Add salt, if needed, and enough lemon juice to give the salad a distinct lemony edge.

Note: leftovers will probably need to be perked up with additional lemon juice.

Serve on a large plate with a small green salad, sliced heirloom tomatoes, sliced avocado and a slice of lemon.

Or you can serve the salad in a hollowed-out beefsteak tomato.