Basil, pepper and corn summer quinoa salad

Try our zesty Basil, Pepper, and Corn Summer Quinoa Salad recipe that tantalizes taste buds with fresh ingredients and vibrant flavors. Perfect for a light and satisfying summer meal.

Ingredients:

• 1.5 cups Alter Eco quinoa
• 1 teaspoon salt
• 2 cups fresh or frozen corn
• 1 cup tightly packed basil leaves, finely chopped
• 1/2 cup roasted red peppers
• 1/2 cup diced red onion
• 2 tablespoons olive oil
• 3 to 5 tablespoons fresh lemon juice (1 to 2 lemons)

Instructions:

1. Wash Quinoa properly in cold water and let it drain.
2. Put a lid on the pot, lower the heat and let it cook gently for 5 minutes. Afterwards, add corn, cover it, and continue cooking until all the water is absorbed.
3. Allow it to cool down, then move the mixture to a big serving bowl. Mix it well using a fork to fluff up the quinoa.
4. Include basil, peppers, and onion. Mix in oil and sufficient lemon juice to provide the salad with a noticeable lemon flavor. Adjust seasoning according to your preference.

Summary:

• Calories: 1488 kcal
• Fat: 45 g
• Protein: 47 g
• Carbs: 238 g
• Potassium: 2389 mg
• Magnesium: 586 mg