Quinoa Salad With Corn and Basil

Name: Quinoa Salad With Corn and Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Italian Inspired
Ingredients: Salt; 1 cup quinoa; 3 cups fresh or frozen, unthawed corn kernels (from 3 ears of corn or one 16-ounce bag); 1 garlic clove; 2 lemons; ¼ cup extra-virgin olive oil; 1 cup toasted walnuts or almonds; 2 ounces Parmesan; 1 (5-ounce) container of arugula; 1 ½ loosely packed cups basil leaves, torn if large

By Ali Slagle

Published July 24, 2026

Julia Gartland for The New York Times. Food Stylist: Spencer Richards.

Media 1 of 1

Ready In: 45
Rating: (0)
Comments: Read comments

Part green salad, part grain salad, this dish is substantial enough for dinner yet light enough for the hottest days of summer. Quinoa and corn kernels boil together to form a hearty base, and are then tossed with the ingredients typically found in pesto. But instead of mashing the elements together to form a paste, they remain coarse so every bite has texture and is different from the last: whole leaves of basil and arugula, chunks of Parmesan, pebbles of toasted nuts. Embellish the salad further, if you like, with avocado, raw crunchy vegetables like cucumbers, or another protein like prosciutto or grilled shrimp.

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo
or to print this recipe.

Ingredients

Yield:6 servings

Salt
1 cup quinoa
3 cups fresh or frozen, unthawed corn kernels (from 3 ears of corn or one 16-ounce bag)
1 garlic clove
2 lemons
¼ cup extra-virgin olive oil
1 cup toasted walnuts or almonds
2 ounces Parmesan
1 (5-ounce) container of arugula
1 ½ loosely packed cups basil leaves, torn if large

Ingredient Substitution Guide

Preparation

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.