Cook the quinoa according to package instructions; drain.

While the quinoa cooks, preheat the grill to medium. Place the corn on the hot grill and grill for about 15-20 minutes, turning about every 4 minutes, or until nicely charred. Remove from heat and let stand until cool enough to handle.

Place the corn on a cutting board one ear at a time, and place on it's side. Using a sharp knife, cut the kernels from the top down on one side, then turn and continue removing the kernels until all of them have been removed. Place the corn in a large bowl.

Add the drained quinoa, cherry tomatoes, green onions, mozzarella, and fresh basil to the bowl and set aside.

Place the balsamic vinegar, lemon juice, maple syrup, mustard, salt, and pepper, to taste in a small bowl and whisk to combine. While whisking, add the olive oil in a steady stream. Taste and add more seasoning if necessary.

Pour the dressing over the salad and toss until well coated. Serve and enjoy!