Mint adds a flavorful twist to this colorful quinoa salad. Serve with a grilled main dish to savor the sweet taste of summer.
2 cups quinoa
3 cups fresh corn kernels (6 ears)
1 bunch green onions, finely chopped (about 1 cup)
3/4 cup chopped fresh mint
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1/2 teaspoon freshly ground pepper
How to Make It
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.
Combine quinoa and remaining ingredients; mix well. Season with kosher salt.