Quinoa, Corn, and Mint Salad

Quinoa, Corn, and Mint Salad Recipe
Photo: Melanie Acevedo; Styling: Jamie Kim
Mint adds a flavorful twist to this colorful quinoa salad. Serve with a grilled main dish to savor the sweet taste of summer.

Yield:

Makes 8 1/2 cups

Recipe from

Recipe Time

Prep: 10 Minutes
Cook: 15 Minutes
Cool: 15 Minutes

Ingredients

2 cups quinoa
Kosher salt
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

Preparation

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.

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

Note:

May 2010
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