Photo: Melanie Acevedo; Styling: Jamie Kim
Prep Time
10 Mins
Cook Time
15 Mins
Cool Time
15 Mins
Yield
Makes 8 1/2 cups

Mint adds a flavorful twist to this colorful quinoa salad. Serve with a grilled main dish to savor the sweet taste of summer.

How to Make It

Step 1

Rinse quinoa in large sieve under cold running water. Cook quinoa in 4 cups boiling water with 2 teaspoons kosher salt 10 to 15 minutes or until almost tender. Drain; spread onto a large sheet pan, and cool 15 minutes.

Step 2

Combine quinoa and remaining ingredients; mix well. Season with kosher salt.

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