Quinoa Corn Salad

"I love the flavor of corn and basil together."
 
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photo by justcallmetoni photo by justcallmetoni
photo by justcallmetoni
Ready In:
30mins
Ingredients:
9
Serves:
6
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ingredients

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directions

  • Bring water to a boil. Add quinoa and simmer for about 11 minutes.
  • Add corn and cook another 1 to 3 minutes.
  • Transfer quinoa and corn to a bowl. Stir to fluff and set aside to cool.
  • Stir in basil, red peppers, onions, and olive oil. Add salt if needed. Stir in lemon juice to taste.

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Reviews

  1. This is a darn good quinoa recipe and I think that fresh basil is essential. I made this in the summer with fresh field corn and made it for the day after and before Thanksgiving with frozen corn and it was very well received. The corn and the basil make great contrasting flavors. Goes with a lot of things and makes a special treat in the lunch box if their are left overs.
     
  2. I make extra dressing for this salad. Very good for summer BBQ's.
     
  3. I agree with a previous reviewer that this is a good starter recipe. The flavors are very light and you could add many things to make this dish more of a standout. We substituted scallions and tomatoes for the red peppers and red onions. A light, healthy dinner. Thanks for the recipe. We'll be making again.
     
  4. I loved this! Even though i didn't put the onion in and used dried basil it was still super good. Every one loved it.
     
  5. An abundance of fresh basil and a love of quinoa made this an instant draw for me. The delicate dressing went very well with the dish and really let the basil serve as the star. As a matter of personal preference, I would probably add more stuff (peppers and corn next time). It makes quite a bit and I added some zucchini and chickepeas (time to empty the icebox) to the leftovers to turn this lovely side into a lunch entree. Thanks!
     
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Tweaks

  1. I agree with a previous reviewer that this is a good starter recipe. The flavors are very light and you could add many things to make this dish more of a standout. We substituted scallions and tomatoes for the red peppers and red onions. A light, healthy dinner. Thanks for the recipe. We'll be making again.
     

RECIPE SUBMITTED BY

I was born and raised for the most part in Georgia. Since 1997 I've lived in the beautiful mountains of western NC, where I spend way too much time at work and not nearly enough time camping! I have a partner of 15 years (Lee) and 3 kids--2 grown and 1 teenager still at home. Lee doesn't cook, but she's my cooking cheerleader, and she and my son will always at least try anything I make, no matter what. Camping is one of my favorite things to do. Other favorite ways to spend my time are doing beadwork, knitting, and making homemade soap. I should also admit that I spend waaaay too much time on the internet, but the bright side of that is that it brought me to Zaar! I spend a ridiculous amount of time here, but I love every minute of it. It's also has helped cure me of my pathological cookbook buying. I used to call cookbooks with full-page glossy photos my food porn. ;-) Now, thanks to all the talented photographers here, I can get all the food porn I want! I love to read recipes, which most of my friends think is just weird. I suspect, though, that a lot of you don't think it's weird at all! I love to cook, but only when I want to. I also love to entertain and wish I had time to do more of it. I love trying new recipes. I was a vegetarian (vegan, actually) for several years, and that's when I got hooked on trying so many different cuisines. I still love vegetarian foods, but I do eat some meat, fish, and dairy/eggs now. I still try to keep it healthy and eat as little processed food as possible, but I'm not totally strict about it. Sometimes I want some good old junk food--I just try to make it home-made junk, so at least I know what's in it! My pet peeve is willful ignorance. Grrrr
 
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