Tuesday, June 5, 2012

Lemony Quinoa Salad

This quinoa was such a fresh and flavorful side dish. It was originally meant to be a type of tabbouleh, but I utterly forgot the 3/4 cup chopped parsley! I really liked it with just the mint. I served it with Tessa's Vietnamese Grilled Chicken. So good!

Half eaten...yum.
Lemony Quinoa Salad
Time to make: 30 min.
Serves 4
  • 1 cup quinoa, well rinsed and drained
  • 1.5 cups water
  •  1/4 cup diced sweet onion or sliced green onion. I used vidalia.
  • 1 cup grape or cherry tomatoes, halved
  • 2 Tablespoons minced fresh mint
  • 2 Tablespoons lemon juice I used from concentrate
  • 1 large clove of garlic, pressed
  • 2 Tablespoons olive oil
  • Salt, Pepper and Cayenne pepper to taste
-In a saucepan, bring water and quinoa to a boil. Cover, reduce heat, and simmer for about 20 minutes or until all the water is absorbed and quinoa is fluffy. Transfer to a plate to cool.

-Combine onions tomatoes and mint in a medium bowl then stir in cooled quinoa.

-In a small bowl, whisk together remaining ingredients. Season to taste with salt, pepper, and cayenne. I used about 3/4 teaspoon of salt, 1/2 teaspoon pepper, and a pinch cayenne.

I served it immediately, but it can be refrigerated for a few hours as well.

Linked up at these great sites:
Tiny Tip Tuesday 
Delicious Dish Tuesday
Melt in Your Mouth Monday
Recipe Sharing Monday


  1. Light and healthy meal! Thanks so much for your sweet comment dear!

  2. Mmm, that looks amazing! You know, I still haven't tried quinoa, but this may be the recipe I try first! It reminds me of a very similar salad I make with cousous. Thanks for sharing at Tiny Tip Tuesday!

  3. Hm, looks interesting! I haven't ever had Quinoa before, but will have to try it!
    Thanks for linking up to Delicious Dish Tuesday!

  4. I love the addition of mint - I feel like I can almost smell this dish right now! :) Thanks for sharing with Delicious Dish Tuesday.