- 1 cup red quinoa
- Kosher salt
- Freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1/2 red onion, chopped
- 2 ears corn
- 1 teaspoon dried oregano, crumbled
- 1 tablespoon lime juice
- 1/2 cup torn basil leaves
How to make this recipe
Cook the quinoa in a pot of boiling salted water until it is tender, 10 to 15 minutes. Drain the quinoa in a sieve and let it cool to room temperature.
In a large heavy skillet, heat the olive oil over medium high heat until hot. Stir in the onion, 1/2 teaspoon each salt and pepper, and cook until golden, about 6 minutes. Stir in the corn and continue to cook until tender, about 4 minutes. Transfer the corn mixture to a mixing bowl and let cool.
Stir in the quinoa, lime juice, oregano and basil into the corn mixture. Season the salad with salt and pepper to taste then serve.