Quinoa, Corn, and Mint Salad Recipe Print Page

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Photo by: Photo: Melanie Acevedo; Styling: Jamie Kim

Quinoa, Corn, and Mint Salad

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

Coastal Living MAY 2010

Yield: Makes 8 1/2 cups
Cook time:15 Minutes
Prep time:10 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.

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Quinoa, Corn, and Mint Salad recipe