Quinoa, Corn, and Mint Salad

Quinoa, Corn, and Mint Salad
Photo by Melanie Acevedo

Ingredients

  • 1 bunch green onions, finely chopped (about 1 cup)
  • ¼ cup fresh lemon juice
  • 3 cups fresh corn kernels (6 ears)
  • 2 cups quinoa
  • ¾ cup chopped fresh mint
  • Kosher salt
  • 2 cups quinoa
  • + 11 more ingredients
    • ½ teaspoon freshly ground pepper
    • ¾ cup chopped fresh mint
    • ½ teaspoon freshly ground pepper
    • Kosher salt
    • ¼ cup fresh lemon juice
    • 1 tablespoon lemon zest
    • 1 bunch green onions, finely chopped (about 1 cup)
    • ¼ cup extra-virgin olive oil
    • 1 tablespoon lemon zest
    • 3 cups fresh corn kernels (6 ears)
    • ¼ cup extra-virgin olive oil

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 s...

View full recipe at My Recipes

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