Quinoa with Corn and Basil

1. 1

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

2. 2

   Bring to a boil over high heat.

3. 3

   Cover, reduce heat to low and simmer 12 minutes.

4. 4

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

5. 5

   Drain quinoa mixture and transfer to large serving bowl.

6. 6

   Toss well with fork, fluffing quinoa.

7. 7

   Set aside to cool slightly.

8. 8

   Add basil, peppers and onion.

9. 9

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

10. 10

    Adjust seasonings to taste and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.