Quinoa Salad With Lemon And Mint Recipes

QUINOA WITH CORN, SCALLIONS, AND MINT

Steps:

• Put corn in a 5- to 6-quart wide pot, then add water to cover and bring to a boil, covered. Remove from heat and let stand, covered, 5 minutes. Transfer corn with tongs to a cutting board. When cool enough to handle, cut kernels off cobs with a large heavy knife.
• Meanwhile, whisk together lemon zest and juice, butter, honey, salt, and pepper in a large bowl until combined.
• Wash quinoa in 3 changes of cold water in a bowl, draining in a large sieve each time.
• Cook quinoa in a 4- to 5-quart pot of boiling salted water, uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve over same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam until quinoa is tender, fluffy, and dry, about 5 minutes. Remove from heat and let stand (still covered) 5 minutes.
• Add quinoa to dressing and toss until dressing is absorbed, then stir in corn, scallions, mint, and salt and pepper to taste.

LEMON-BASIL QUINOA SALAD

Steps:

• Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes.
• Stir quinoa, lemon zest, and lemon juice together in a bowl. Add red peppers, cranberries, onion, and basil to quinoa; toss to combine.

QUINOA SALAD WITH MINT, ALMONDS AND CRANBERRIES

Steps:

• Bring the chicken broth to a boil in a saucepan over high heat. Add quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 13 minutes. Stir in olive oil; fluff quinoa with a fork. Set aside to cool slightly.
• Stir mint, almonds, dried cranberries, kale, carrots, celery, scallion, grape tomatoes, lemon juice, and lemon zest. Season to taste with salt and ground black pepper.

QUICK LEMON AND GARLIC QUINOA SALAD

Steps:

• Boil the water in a large stock pot.
• Add salt and quinoa and boil for 10 minutes.
• Drain in a strainer (like pasta).
• Prepare dressing in a large bowl.
• Add carrots, seeds, parsley, and cooked quinoa, and toss well.

PARSLEY, MINT, AND QUINOA SALAD

Steps:

• Toss together parsley, mint, quinoa, and zest in a bowl. Dress with oil, lemon juice, and coarse salt. Toss to coat.
• Preheat broiler. Heat pitas until toasted, then rub with cut sides of garlic and brush with oil. Cut into wedges.
• Mound yogurt on a platter. Drizzle generously with oil, and sprinkle with red-pepper flakes and fleur de sel. Serve salad with yogurt and pita chips.

QUINOA SALAD WITH LEMON AND MINT

Steps:

• In a medium saucepan, bring 2 cups water to boil. Add quinoa and return to boil.
• Reduce heat to low, cover and cook until all of the water is absorbed, 15 minutes.
• Cool.
• Place quinoa in a medium bowl and add remaining ingredients. Toss well with a fork to combine.
• Cover and refrigerate at least 2 hours before serving.

QUINOA SALAD WITH ZUCCHINI, MINT, AND PISTACHIOS

Steps:

• Place quinoa and water in a small saucepan and season with a pinch of salt. Bring to a boil, reduce heat, and cover. Simmer until tender and water is absorbed, about 16 minutes. Transfer to a large bowl and let cool.
• Heat oil in a large skillet over medium-high. Add zucchini; cook, stirring occasionally, until tender and golden, about 7 minutes. Add garlic; cook until fragrant (do not let brown), about 30 seconds. Season with salt and pepper and add to quinoa.
• Stir in scallions, pistachios, lemon zest and juice, and mint. Season with salt and pepper and serve immediately.