How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Quinoa with Corn and Basil?

You need 8 ingredients. The key ingredients include: 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, and more.

Is Quinoa with Corn and Basil suitable as vegetarian?

Yes, Quinoa with Corn and Basil falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Quinoa with Corn and Basil?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quinoa with Corn and Basil Recipe

Name: Quinoa with Corn and Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Try this homemade Quinoa with Corn and Basil recipe the whole family will love. Made with quinoa, salt, corn and basil. Easy step-by-step instructions i…

This Quinoa with Corn and Basil relies on simple, everyday ingredients such as uncooked quinoa, rinsed well, salt, diced red onion and tbs. olive oil. It comes together quickly and makes 4 servings, at about 601 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

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)

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
601 kcal
Category
Vegetarian

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Quinoa with Corn and Basil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions