Quinoa, Corn, and Mint Salad

By LEP04

Coastal Living

MAY 2010

Ingredients

• 2 cups quinoa
• Kosher salt
• 3 cups fresh corn kernels (6 ears)
• 1 bunch green onions, finely chopped (about 1 cup)
• 3/4 cup chopped fresh mint
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon freshly ground pepper

Preparation

Step 1

1. Rinse quinoa in large sieve under cold running water. Cook quinoa in 4 cups boiling water with 2 teaspoons kosher salt 10 to 15 minutes or until almost tender. Drain; spread onto a large sheet pan, and cool 15 minutes.

2. Combine quinoa and remaining ingredients; mix well. Season with kosher salt.