Quinoa Salad with Tomatoes, Corn, Mint, Basil, and Scallions

Serves 4. Prep:  30-40 min. Cook: Quinoa takes about 20 min to cook

This is an ideal picnic salad celebrating the bright, peak of the summer season flavors. It is colorful, aromatic and delicious!

3 cups cooked and cooled quinoa
1 bunch scallions cut on an angle or 1/4 cup diced sweet onion
1 pint cherry tomatoes, halved
4 ears sweet corn, husked
1 handful fresh mint leaves
1 handful fresh basil leaves
1/4 cup red wine vinegar
Sea salt and black pepper
1/3 cup extra virgin olive oil


  1. In a large bowl combine the quinoa, onion, and tomatoes.
  2. Use a paring knife to cut the corn off the cob into the bowl.
  3. Scrape the cobs with the back of the knife to capture some of the milky pulp.
  4. Add the mint and basil.
  5. Toss everything together.
  6. Add the vinegar, 1 teaspoon sea salt and a couple twists of black pepper.
  7. Add the olive oil and toss again.
  8. Serve at room temperature.

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