Mint, Corn and Quinoa Salad Recipe

Published by Deanna Yates on

This week’s recipe is perfect for summer. Take it to your next BBQ, family reunion, or potluck or simply enjoy it on your patio while basking in the warm weather. Just be prepared for people to ask you what it is and how to pronounce it.
Speaking of that it’s pronounced keen-wha. And for those that want to know a bit more about this interesting grain, here are a few tidbits from Wikipedia:

Quinoa is gluten-free and considered easy to digest. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Nutritional evaluations of quinoa indicate that it is a source of complete protein and its protein content is very high at 18%.

I took a batch of this on our recent camping trip and it went over very well. It’s crisp, light and compliments many different main dishes from meats to fish to vegetables. I hope you enjoy this mint, corn and quinoa salad recipe as much as I do.
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Side note: I have made this a couple times and the second time I totally forgot the green onions and olive oil. It still turned out great, but did not seem to keep as long.
Categories: Recipes


thebyrdhouse · June 23, 2012 at 6:15 pm

this is great with cilantro and a little cumin too. you can add black beans as well. love quinoa, thanks for sharing!

    Deanna · June 27, 2012 at 3:48 pm

    I might have to try it like that next time. Thanks for sharing!

tracyann · June 11, 2012 at 6:08 am

Thanks for sharing another great recipe in your blog. I do love to eat salad and it can help me for my diet as well.

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