Rinse quinoa with a sieve under cold water. Combine quinoa and 3 cups of water in a large pot and bring to a boil. Cover and reduce heat to low. Simmer for 15–20 minutes until the water has been absorbed or until soft and tender.
Pour quinoa into a sieve and run under cold water to cool. Drain and transfer to a bowl. Add corn, blueberries and green onions.
Whisk together olive oil, lime juice, honey and salt. Drizzle dressing over salad and toss well to combine.
Serve immediately, or store in refrigerator for up to 4 days.
251 Calories, 9.4 g Total Fat, 1.4 g Saturated Fat, 4.3 g Fibre, 36.6 g Carbohydrates, 4.9 g Protein, 207 mg Sodium