Red Pepper Corn & Basil Quinoa Salad

This salad is one of my faves, especially for a party. If you have heard of quinoa, you’ve probably heard it called a super grain. It is grain-like, but it is not an actual grain, it is a seed! Known for its high protein content and being gluten-free, it is a great choice for most everyone with a food restriction or allergy.

Red Pepper Corn & Basil Quinoa Salad

• 1/3 cup extra-virgin olive oil
• 1 Tbs. of grainy mustard
• 2 Tbs. Trader Joe’s Orange Muscat Champagne Vinegar or other salad vinegar of choice
• A squeeze of orange
• 3 Tbs. fresh basil, chopped
• 2 cloves garlic, pressed
• Salt and pepper to taste
• 3 cups quinoa, cooked according to directions
• 1 1/2 cups frozen, organic corn, sautéed
• 1 red bell pepper, chopped small
• 2 green onions, sliced

Cook 3 cups of quinoa according to directions. Set aside to cool. Combine olive oil, grainy mustard, vinegar, squeeze of fresh juice from an orange, garlic, 1 Tbs. basil, salt and pepper in a bowl. Whisk. Set aside. Sautee the frozen corn in a pan using a little olive oil + sea salt and cracked pepper until lightly browned on the outside. Chop the red pepper and green onions. Then, combine the quinoa, corn, red pepper and other 2 Tbs. of chopped basil and mix. Add the olive oil/vinegar dressing and toss. Refrigerate to cool and let the flavors infuse. Squeeze a splash more juice from the orange, and add a bit more sea salt & cracked pepper. Toss. Top with green onions and serve!

I use this organic quinoa and love it. It cooks perfectly every time. Cook it in 15 minutes on the stove or in a rice cooker (times will vary). You can find it in most natural grocery stores, Costco and Amazon.

Red Pepper Corn & Basil Quinoa Salad

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