- To cook the quinoa: Place the quinoa in a sieve and rinse with cold water.
- Mix quinoa and stock in a large microwave-safe bowl with cover. Microwave on High 10 minutes (cooking time may vary; adjust as needed) Let stand 2 minutes; stir. Quinoa should be tender enough to eat, but with a little “pop” upon biting. Set aside to cool.
- Meanwhile, whisk together lemon juice, lemon zest and olive oil in a small bowl to make the vinaigrette.
- Mix together the quinoa, herbs, tomatoes, corn, and scallions in large serving bowl. Toss with vinaigrette and season to taste with salt and ground black pepper. Allow to stand 30 minutes for flavors to marry before serving.