Corn, Basil, and Quinoa Salad

This dairy-free and vegetarian salad serves as the perfect side or lunch.

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  • Servings: 4

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Ingredients

  • 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

  1. 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.

  2. 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.

  3. Stir in the quinoa, lime juice, oregano and basil into the corn mixture. Season the salad with salt and pepper to taste then serve.

Contributed By Photo © Ian Knauer Published August 2014





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