1 cup quinoa
2 cups water
2 cups frozen corn
¾ cup chopped pickled red peppers
½ cup finely diced purple onion
1 cup torn fresh basil leaves
5 or more T lemon juice
3 T extra virgin olive oil

Add water to quinoa in a small saucepan. Bring to a boil then reduce heat to simmer. Cook covered about 15 minutes or until water is absorbed. Place hot quinoa in a bowl with the frozen corn. Stir. Allow to sit until the quinoa is cooled and the corn thawed. Add remaining ingredients and stir well. Refrigerate overnight for better flavor. 

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