Imagine a dish that combines the sweet burst of blueberries, the creamy texture of quinoa, and the aromatic punch of fresh basil - all in one incredibly refreshing salad! This blueberry corn basil quinoa salad isn't just another recipe; it's a culinary adventure that transforms simple ingredients into a mind-blowing symphony of flavors. Whether you're a health-conscious foodie or someone looking to impress at your next summer gathering, this recipe will become your new obsession.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 1 cup fresh blueberries
- 1 cup corn, fresh or frozen
- 1/4 cup fresh basil, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Begin by rinsing 1 cup of quinoa under cold running water in a fine mesh sieve. This helps remove any bitterness from the quinoa.
- In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and let the quinoa simmer for about 15 minutes, or until all the water is absorbed and the quinoa is fluffy. Remove from heat and let it sit, covered, for an additional 5 minutes.
- While the quinoa is cooking, if using fresh corn, shuck the corn and cut the kernels off the cob. If using frozen corn, you can thaw it under warm water or microwave it for a few minutes until heated through.
- In a large mixing bowl, combine the cooked quinoa, 1 cup of fresh blueberries, 1 cup of corn (fresh or frozen), and 1/4 cup of chopped fresh basil.
- In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of lemon juice, and salt and pepper to taste. Adjust the seasoning according to your preference.
- Pour the dressing over the quinoa mixture and gently toss to combine, ensuring all ingredients are well coated.
- Let the salad sit for a few minutes to allow the flavors to meld together. Serve chilled or at room temperature.
- This salad can be served as a refreshing side dish or a light main course. Enjoy your blueberry corn basil quinoa salad!
Tips
- Always rinse quinoa thoroughly to remove its natural coating called saponin, which can cause a bitter taste.
- For maximum flavor, use fresh corn kernels when in season, but high-quality frozen corn works excellently too.
- Let the salad rest for 10-15 minutes after dressing to allow the flavors to meld and intensify.
- For extra protein, consider adding crumbled feta cheese or grilled chicken.
- Use freshly squeezed lemon juice for the brightest, most vibrant dressing.
- If preparing in advance, keep the dressing separate and add just before serving to maintain the salad's crisp texture.
- Experiment with different herbs like mint or cilantro for unique flavor variations.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 8g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
