Lemon and Mint Quinoa Salad

Summary
Step into a culinary journey where refreshing lemon meets aromatic mint, and they both dance around the nutty, protein-packed quinoa. Introducing the Lemon and Mint Quinoa Salad. A fusion of flavors and health that promises to be your best pal for those summery lunch afternoons or a side on your dinner table.

Ingredients

• Quinoa – 1 cup (about 185g) [Uncooked]
• Fresh mint leaves – 1/2 cup, finely chopped
• Lemon juice – 3 tbsp (about 45ml)
• Lemon zest – 1 tbsp
• Cucumber – 1, diced
• Cherry tomatoes – 1 cup, halved (about 150g)
• Olive oil – 2 tbsp (about 30ml)
• Red onion – 1/2, finely chopped
• Feta cheese – 1/2 cup, crumbled (optional)
• Salt and pepper – to taste
• Fresh parsley – 1/4 cup, chopped

Preparation & Cooking Time: 25 minutes
Serves: 4

Nutritional Facts Per Serving

• Calories: 210 kcal
• Protein: 7g
• Carbohydrates: 32g
• Sugars: 2g
• Fat: 7g
• Saturated Fat: 1.5g (if using feta)
• Fiber: 4g
• Sodium: 150mg

Instructions

1. Start by rinsing the quinoa under cold water using a fine sieve.
2. In a pot, add the quinoa and 2 cups of water. Bring it to a boil, then reduce the heat, cover, and simmer for about 15 minutes until quinoa is cooked.
3. Once done, fluff it with a fork and let it cool to room temperature.
4. In a large mixing bowl, toss in the cooled quinoa, chopped mint leaves, and fresh parsley.
5. Add the diced cucumber, halved cherry tomatoes, and finely chopped red onion to the mix.
6. Drizzle olive oil and lemon juice over the salad.
7. Sprinkle the lemon zest, salt, and pepper, then give everything a gentle toss.
8. If you’re adding feta, crumble it in now.
9. Mix well, ensuring the flavors are well combined.

Tips

1. For a nuttier flavor, you can toast the quinoa lightly before boiling.
2. If you’re looking for some crunch, consider adding toasted almonds or walnuts.
3. The salad tastes even better when refrigerated for an hour before serving, allowing the flavors to meld.

Serving Suggestions

• Serve the Lemon and Mint Quinoa Salad chilled as a standalone lunch dish or a refreshing side to grilled proteins.
• Pair with a glass of iced green tea for a complete summery vibe.
• You can also roll it in lettuce wraps for a low-carb, bite-sized treat.

Nothing screams refreshing like the tang of lemon combined with the coolness of mint. And when these flavors wrap around the wholesome quinoa, you know you’re in for a treat! At AH7, we strive to bring dishes that not only delight the palate but also pack in nutrition. The Lemon and Mint Quinoa Salad is an embodiment of that vision. Whether you’re someone who swears by salads or someone just dipping their toes into the world of health foods, this salad is bound to win you over. Dive in and relish the burst of flavors!

Lemon and Mint Quinoa Salad

Step into a culinary journey where refreshing lemon meets aromatic mint, and they both dance around the nutty, protein-packed quinoa. Introducing the Lemon and Mint Quinoa Salad. A fusion of flavors and health that promises to be your best pal for those summery lunch afternoons or a side on your dinner table.

5 from 1 vote

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Preparation & Cooking Time: 24 minutes minutes

Nutritions

Nutrition Facts

Lemon and Mint Quinoa Salad

Amount per Serving

Calories

210

% Daily Value*

Saturated Fat

 

1.5

g

9

%

Sodium

 

150

mg

7

%

Carbohydrates

 

32

g

11

%

Fiber

 

0

g

0

%

Sugar

 

7

g

8

%

Protein

 

7

g

14

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Quinoa – 1 cup about 185g [Uncooked]
• Fresh mint leaves – 1/2 cup finely chopped
• Lemon juice – 3 tbsp about 45ml
• Lemon zest – 1 tbsp
• Cucumber – 1 diced
• Cherry tomatoes – 1 cup halved (about 150g)
• Olive oil – 2 tbsp about 30ml
• Red onion – 1/2 finely chopped
• Feta cheese – 1/2 cup crumbled (optional)
• Salt and pepper – to taste
• Fresh parsley – 1/4 cup chopped

Instructions

• Start by rinsing the quinoa under cold water using a fine sieve.
• In a pot, add the quinoa and 2 cups of water. Bring it to a boil, then reduce the heat, cover, and simmer for about 15 minutes until quinoa is cooked.
• Once done, fluff it with a fork and let it cool to room temperature.
• In a large mixing bowl, toss in the cooled quinoa, chopped mint leaves, and fresh parsley.
• Add the diced cucumber, halved cherry tomatoes, and finely chopped red onion to the mix.
• Drizzle olive oil and lemon juice over the salad.
• Sprinkle the lemon zest, salt, and pepper, then give everything a gentle toss.
• If you’re adding feta, crumble it in now.
• Mix well, ensuring the flavors are well combined.

Notes

Tips
1. For a nuttier flavor, you can toast the quinoa lightly before boiling.
2. If you’re looking for some crunch, consider adding toasted almonds or walnuts.
3. The salad tastes even better when refrigerated for an hour before serving, allowing the flavors to meld.

Serving Suggestions
* Serve the Lemon and Mint Quinoa Salad chilled as a standalone lunch dish or a refreshing side to grilled proteins.
* Pair with a glass of iced green tea for a complete summery vibe.
* You can also roll it in lettuce wraps for a low-carb, bite-sized treat.