This salad is a delight to make in the summer when fresh basil and corn are in abundance. If you’re a newcomer to quinoa, this is a good recipe to try as an introduction because it’s tasty, quick and easy. You’ll have time to prepare the basil, red peppers and onion while the quinoa is cooling. For a striking presentation, serve the salad inside hollowed-out beefsteak tomatoes.
Meal Plan: Warm pita triangles can be served alongside to either dip or fill. Cucumber wedges are also a refreshing side dish. Try lemon sorbet for dessert.
- 1 1⁄2 cups uncooked quinoa, rinsed well and drained
- 1 tsp. salt
- 2 cups fresh (from about 4 ears) or frozen corn
- 1 cup tightly packed basil leaves, finely chopped
- 1⁄2 cup diced jarred roasted red peppers (water-packed)
- 1⁄2 cup finely diced red onion
- 1 1⁄2 Tbs. olive oil or roasted garlic- flavored olive oil
- 3 to 5 Tbs. fresh lemon juice (1 to 2 lemons)
- In medium saucepan, combine quinoa, salt and 3 cups water. Bring to a boil over high heat. Cover, reduce heat to low and simmer 12 minutes.
- Add corn, cover and cook until quinoa is tender but still a little crunchy, about 3 minutes.
- Drain quinoa mixture and transfer to large serving bowl. Toss well, fluffing with fork. Set aside to cool to room temperature.
- Add basil, peppers and onion. Stir in oil and enough lemon juice to give salad a distinct lemony edge. Season with salt to taste, garnish with a few whole basil leaves and serve.
- Serving Size: 4 Servings
- Calories: 377
- Carbohydrate Content: 61 g
- Fat Content: 10 g
- Fiber Content: 7 g
- Protein Content: 11 g
- Saturated Fat Content: 1 g
- Sodium Content: 559 mg