Quinoa Salad With Corn and Basil

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a large pot of salted water to a boil. Add the quinoa and cook for 12 minutes. Add the corn kernels and continue to simmer until the corn and quinoa are tender (and a thin white tail appears on the quinoa), another 3 to 5 minutes. Drain through a fine-mesh sieve, rinse with cold water until cool to the touch, then shake and stir to drain well.

Step 2

Meanwhile, finely grate the garlic into a large bowl. Finely grate the zest of 1 lemon, then halve the lemons and squeeze in ¼ cup juice. Add the olive oil. Coarsely chop the nuts. Coarsely chop the Parmesan into small pieces no larger than ¼ inch.

Step 3

Add the quinoa and corn to the bowl of dressing and stir to combine. Add the arugula, basil, walnuts and Parmesan and stir to combine. Season to taste with salt.