Rinse 185 g white quinoa well under cold water in a fine mesh strainer.
In a small saucepan add quinoa and ½ teaspoon salt to 350 ml water and bring to a boil.
Stir and bring to a boil, then turn down the heat and cover. Allow to simmer for 15 minutes.
When liquid is absorbed, remove from heat and spread onto a large plate to cool, then fluff with a fork.
Once cool, transfer to a mixing bowl and mix in 1 medium red onion, 1 medium tomato , 3 tablespoons fresh parsley, 3 tablespoons fresh cilantro, 10 leaves mint, 175 g corn, 2 scallions, 3 tablespoons olive oil, 1 tablespoon balsamic vinegar and 1 tablespoon lemon juice.
Chill and serve with 2 boiled eggs wedges.
Notes
Toast the quinoa in a pan before cooking it - it gives a delicious nutty flavour!It is best to cook the quinoa in advance so it has a chance to dry out, before preparing the salad.This salad tastes even better if it is refrigerated for a couple of hours before serving.