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.
- 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