Quinoa with Corn and Basil

Name: Quinoa with Corn and Basil
Ingredients: 1 1/2 cups uncooked quinoa, rinsed well; 1 tsp. salt; 2 cups fresh (about 4 ears) or frozen corn; 1 cup tightly packed basil leaves, finely chopped; 1/2 cup diced jarred roasted red peppers; 1/2 cup diced red onion; 2 Tbs. olive oil; 3 to 5 Tbs. fresh lemon juice (1 to 2 lemons)

8 ingredients

10 steps

Ingredients

1 1/2 cups uncooked quinoa, rinsed well
1 tsp. salt
2 cups fresh (about 4 ears) or frozen corn
1 cup tightly packed basil leaves, finely chopped
1/2 cup diced jarred roasted red peppers
1/2 cup diced red onion
2 Tbs. olive oil
3 to 5 Tbs. fresh lemon juice (1 to 2 lemons)

Directions

1

In medium saucepan, combine quinoa, salt and 3 cups water.
2

Bring to a boil over high heat.
3

Cover, reduce heat to low and simmer 12 minutes.
4

Add corn, cover and cook until quinoa is tender but still a little crunchy, about 3 minutes.
5

Drain quinoa mixture and transfer to large serving bowl.
6

Toss well with fork, fluffing quinoa.
7

Set aside to cool slightly.
8

Add basil, peppers and onion.
9

Stir in oil and enough lemon juice to give salad a distinct lemony edge.
10

Adjust seasonings to taste and serve.