Corn, Basil, and Quinoa Salad

1. 1

   Cook the quinoa in a pot of boiling salted water until it is tender, 10 to 15 minutes.

2. 2

   Drain the quinoa in a sieve and let it cool to room temperature.

3. 3

   In a large heavy skillet, heat the olive oil over medium high heat until hot.

4. 4

   Stir in the onion, 1/2 teaspoon each salt and pepper, and cook until golden, about 6 minutes.

5. 5

   Stir in the corn and continue to cook until tender, about 4 minutes.

6. 6

   Transfer the corn mixture to a mixing bowl and let cool.

7. 7

   Stir in the quinoa, lime juice, oregano and basil into the corn mixture.

8. 8

   Season the salad with salt and pepper to taste then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.