First rinse and drain your quinoa using a mesh strainer or sieve. Bring a medium saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
While the quinoa cooks, whisk together your dressing ingredients and set aside for flavors to mingle.
Next prep your veggies! Cut your corn from the cobb and saute or steam to cook. Alternatively drain/rinse if using canned or steam if using frozen corn. Chop spinach, bell pepper, and tomato.
Once quinoa is ready, fluff with a fork and season with salt and pepper. Combine with your veggies and sprinkle with chopped fresh basil, to taste. (Start with a little basil, add more as desired!)
Notes
Feel free to use fresh, canned, or frozen corn for this recipe!No basil? No problem! Use extra chopped green onion/scallion or even some red onion to amp up the flavors of this fresh veggie salad. Season to taste and dive on in! No avocado oil? Feel free to use a light olive oil or grapeseed oil.Feeling cheesy? Add some crumbled feta to the mix!Nutrition facts below are an estimate provided by an online nutrition calculator. Recipe yields 6 side-salad sized servings or 3 large bowls.