Cook quinoa according to package directions and set aside to cool.
Heat 1 tablespoon olive oil in a large sauté pan on medium heat.
Add oil, corn and green beans and cook until green beans are tender.
Remove cooked beans from heat and set aside to cool.
Combine quinoa, corn, green beans, spinach and basil.
For dressing, combine vinegar, shallots and mustard in a bowl. Whisk in remaining olive oil.
Pour dressing over salad and mix thoroughly.
Enjoy chilled or at room temperature.