Corn, Basil, and Quinoa Salad

This dairy-free and vegetarian salad serves as the perfect side or lunch. Slideshow: More Quinoa Recipes 

Corn, Basil, Quinoa Salad
Photo: © Ian Knauer
Active Time:
10 mins
Total Time:
20 mins
Yield:
4

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

Directions

  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.

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