Quinoa, Corn, and Mint Salad

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 Coastal Living

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Recipe Time

Cook Time:
Prep Time:
Cool: 15 Minutes


  • 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


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