Quinoa with Corn and Basil Recipe | Vegetarian Times Skip to main content

Quinoa with Corn and Basil

This hearty salad is best during summer months, when fresh basil and corn are at their peak. If you're serving the salad to guests, you can make it several hours ahead and let it sit at room temperature until serving time.



Ingredient Line: 
1 ½ cups uncooked quinoa, rinsed well
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1 tsp. salt
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2 cups fresh (about 4 ears) or frozen corn
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1 cup tightly packed basil leaves, finely chopped
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½ cup diced jarred roasted red peppers
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½ cup diced red onion
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2 Tbs. olive oil
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3 to 5 Tbs. fresh lemon juice (1 to 2 lemons)


1. 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.

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

3. Drain quinoa mixture and transfer to large serving bowl. Toss well with fork, fluffing quinoa. Set aside to cool slightly.

4. Add basil, peppers and onion. Stir in oil and enough lemon juice to give salad a distinct lemony edge. Adjust seasonings to taste and serve.

Nutrition Information: 

8 g
Total Fat: 
8 g
Saturated Fat: 
1 g
42 g
374 mg
5 g
6 servings

Comments on this Recipe

I use cooked qonuia, coconut, blackberries, rice, oatmilk, or coconutmilk mixed together and .. breakfast! During the cold months I warm the liquid, during the summer, I have it cold or room temperature. You can also use any fruit in season. Some sweet peaches would be great to add.

made this for a potluck and it went over well.