1 tsp salt
2 cups fresh (abour 4 ears) or frozen corn kernels
1 cup packed basil leaves, finely chopped
1/2 cup diced jarred roasted red peppers
1/2 cup finely diced red onion
2 tbsp olive oil
3 to 5 tbsp fresh lemon juice (1 or 2 lemons)
In medium saucepan, combine quinua, salt and 3 cups water. Bring to a boil over high heat. Cover, reduce heat to low and simmer 12 minutes.
Add corn, cover and cook until quinua is tender but still a little crunchy, about 3 minutes.
Drain quinua mixture and transfer to large serving bowl. Toss well, fluffing with fork. Set aside to cool to room temperature.
Add basil, peppers and onion. Stir in oil and enough lemon juice to give salad a distinct lemony edge. Season with salt to taste, garnish with a few whole basil leaves and serve.