Quinoa Salad With Corn and Basil
30 min6 servings
A fresh, nutty salad of cooked quinoa and corn tossed with lemon dressing, arugula, basil, walnuts and Parmesan.
| prepBring a large pot of salted water to a boil | ||||
| 200 g quinoa | Cook quinoa 12 min, add corn, simmer 3–5 min until tender | Drain through fine-mesh sieve, rinse with cold water until cool, drain well | Stir in quinoa, corn, arugula, basil, nuts & Parmesan | Season to taste with salt |
| 480 g fresh or frozen corn kernels | ||||
| Salt | ||||
| 1 garlic clove, finely grated | Whisk garlic, lemon zest, juice & oil | |||
| Zest of 1 lemon, finely grated | ||||
| 60 ml fresh lemon juice | ||||
| 60 ml extra-virgin olive oil | ||||
| 120 g toasted walnuts or almonds, coarsely chopped | ||||
| 60 g Parmesan, coarsely chopped into pieces ¼ inch or smaller | ||||
| 1 (140 g) container arugula | ||||
| Basil leaves, torn if large | ||||
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