This dairy-free and vegetarian salad serves as the perfect side or lunch. Slideshow: More Quinoa Recipes
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.
Made it per the recipe except used frozen corn kernels instead of fresh to help make space in our COVID clogged freezer. Really enjoyed the flavors, very healthy and easy to make