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Photo: Melanie Acevedo; Styling: Jamie Kim 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


  • 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. 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