Author Notes
Visually and gastronomically pleasing, this salad will surely be the star of any potluck. Packed with fresh basil, onion, peppers and corn, it starts to resemble confetti more and more— let the party begin! —Alter Eco
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Ingredients
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1.5 cups
Alter Eco quinoa
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1 teaspoon
salt
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2 cups
fresh or frozen corn
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1 cup
tightly packed basil leaves, finely chopped
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1/2 cup
roasted red peppers
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1/2 cup
diced red onion
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2 tablespoons
olive oil
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3 to 5 tablespoons
fresh lemon juice (1 to 2 lemons)
Directions
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Rinse Quinoa thoroughly in cool water and drain.
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Cover, reduce heat to low and simmer for 5 minutes. Add corn, cover and cook until water is absorbed.
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Let cool, then transfer mixture to large serving bowl. Toss well with fork, fluffing
quinoa.
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Add basil, peppers and onion. Stir in oil and enough lemon juice to give salad a
distinct lemony edge. Adjust seasons to taste.
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