In a medium size saucepan, bring 1½ cups water to a boil. Add the rinsed quinoa, reduce to a simmer and cook for 15 minutes, or until most of the water has absorbed. Turn off the heat, cover with a lid and allow to steam for an additional 10 minutes. Remove the lid, fluff with a fork and allow to cool.
Meanwhile, prepare the dressing by whisking together the lemon juice, olive oil, apple cider vinegar and salt. Set aside.
Once the quinoa has cooled completely, transfer it to a large bowl along with the blueberries, corn, onion, almonds, and basil. Pour the dressing over top then toss until everything is evenly coated. Serve immediately or store in a sealed container for up to 3 days.
Depending on how sweet your blueberries are, you may want to sweeten the dressing with a few teaspoons of sugar or honey.