This Lemon Mint Quinoa Salad is fast and easy to make and is a refreshing side dish that will pair perfectly with any meal.
One of my favorite flavors is mint. I’m not referring to the heavy peppermints treat that roll out in wintertime, I’m talking about sweet mint that is nothing but refreshing and …well… sweet. I’m a fan of it in my mojitos and I’m a fan of it in just about anything else. The thing with sweet mint is that it is not really used very much in cooking so when I was writing my springtime recipes, I really wanted to come up with something that it could be included with and this Lemon Mint Quinoa Salad recipe is absolutely perfect for it.
Now that quinoa is the new ‘brown rice’ of life, you will easily find a thousand recipes on how to cook it, serve it and how to use it. And if you are like me, you can never have too many side dish recipes to choose from. It’s my never ending battle, what to spoon on the plate between the meat and the vegetables. And right now, the weather is beautiful outside and there are a million things going on in life right now so any recipe for a quick dish is always welcome in my house. Plus any salad or side dish that let’s me just pour all the ingredients into a bowl, stir it up and serve it, is a friend of mine. Quinoa has become my new favorite go-to. It’s a versatile, fun little grain and it takes on whatever flavor you pair it with so it’s truly the perfect foundation for amazing side dishes.
Plus, quinoa is just fun to say.
Lemon Mint Quinoa Salad
Start by bringing the beef broth to boil and then add in the quinoa.
Cover and cook the quinoa as the package instructs. When the quinoa is done, stir in the corn, green onion, mint, lemon juice and zest, parmesan, olive oil and seasonings.
Crumble the feta cheese into the quinoa and gently stir. Check your seasonings. Garnish with more feta and left over lemon zest.
Now what to do with all of this left over mint? Yup, time for another mojito!
- 2 cups uncooked quinoa
- 4 cups beef broth
- 1 15 oz can corn , drained
- 4 green onions , diced
- 2/3 cup sweet mint , diced
- juice and zest of 1 lemon
- 1/4 cup olive oil
- 1/2 tsp pepper
- 1/2 tsp salt
- 1/2 tsp onion powder
- 1/3 cup parmesan cheese , grated
- 4 oz feta cheese , crumbled
- Start by bringing the beef broth to boil and then add in the quinoa.
- Cover and cook the quinoa as the package instructs.
- When the quinoa is done, stir in the corn, green onion, mint, lemon juice and zest, parmesan, olive oil and seasonings.
- Crumble the feta cheese into the quinoa and gently stir.
- Check your seasonings.
- Garnish with more feta and left over lemon zest.