Monday, July 1, 2013

Lemon and Mint Quinoa Salad

This is a wonderfully light and refreshing quinoa salad that would pair beautifully with almost any items off the grill!  We had some black bean burgers with ours, and it were very happy.  I loved the combination of the lemon and mint -- something about it is just so summery to me.  The bright yellow from the corn is pretty to look at, too. :D

I haven't tried it, but I'm sure you could throw some chickpeas in this salad to make it more of a main dish if you wanted.  The salad makes a lot, so I feel like it's better suited to a BBQ or picnic than or dinner party.  But hey, if you serve it to your family at dinner, just enjoy the leftovers the next day -- they're fabulous!

I hope you've enjoyed the little quinoa-salad-run we've have on here!  I know I enjoyed eating all these salads!

Slightly adapted from this recipe.

Lemon and Mint Quinoa Salad
makes 8 cups
  • 1 1/4 cup dry quinoa + 2 1/2 cups water
  • 1 lb corn, thawed if frozen
  • 1 cup chopped green onions
  • 3/4 cup chopped fresh mint
  • 1 TBLS lemon zest
  • 1/4 cup fresh lemon juice (or more to taste)
  • 2 TBLS olive oil
  • 1/2 tsp pepper
  • 1/4 tsp salt
-- Cook quinoa in water until done.  Turn out into large bowl and let cool off a little bit.
-- Once cooled, add the corn, onions, mint and zest to bowl and mix well.
-- Whisk together the lemon juice, olive oil, salt and pepper and pour over salad, mixing well.
-- Chill or serve right away (chilling is best to let the flavors mingle!)
-- For leftovers -- squeeze some extra lemon juice in, to taste, to freshen it up.  Feel free to use some from the bottle. 

1 comment:

  1. Totally taking this to our 4th of July party, we're going to. Thanks!!