Corn, Basil, and Quinoa Salad

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.