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Home » Recipes » Cuisine » Mediterranean-Inspired

Mint Lemon Quinoa Salad

By: Thomas Published: 30 May, 16 Updated: 16 Nov, 20 7 Comments

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Mint Lemon Quinoa Salad

Keenowha! I guess this is my way to say Hi! Welcome to my blog! My name is Thomas and I will be sharing vegan, healthy and tasty recipes on this blog. If you want to learn more about me, feel free to check out my about page. If you are new to plant-based cooking, you can check the ingredients that I always have in my pantry here. Now back to this first recipe!

When you have been binging on cookies and chocolate bars all weekend (for testing purposes obviously), all you want on Monday is a clean, fresh and healthy salad.

Here comes this mint and lemon quinoa salad. It is the first salad I made with quinoa and I always go back to it because it's really easy to prepare and tastes delicious. It keeps in the fridge for several days so I recommend you make a big batch and enjoy it through the week.

Lemon Quinoa Salad

I discovered quinoa only three years ago when my father brought me a bag of it from the fair-trade market. As soon as I tried it I fell in love, I now prefer quinoa over rice or couscous, it's easier to digest, contains a good amount of protein and has many health benefits.

Quinoa

I took my inspiration for this recipe from tabouleh, which is an Arabian salad made of bulgur, mint, cucumber and tomatoes, seasoned with lemon juice and olive oil.

I used a mix of red and white quinoa, but any will do. I'm not sure if white, red and black quinoa have a different taste but at least they make the salad more colorful! This salad is really easy to make, you just cook the quinoa, sauté the vegetables, combine everything together and put in the fridge.

Mint Lemon Quinoa Salad

If you are not in a hurry, I advise you to prepare this recipe at least 3 hours before serving to let all the flavors marry. We always find it tastes better the next day.

The mint combined with the lemon makes this salad super refreshing and everyone (kids too!) love it!

Mint Lemon Quinoa Salad
Mint Lemon Quinoa Salad

📖 Recipe

Mint & Lemon Quinoa Salad

Author: Thomas
Fresh and SO easy to prepare, this whole-grain salad will please everyone.
Print Pin Review
Prep Time : 20 minutes mins
Cook Time : 20 minutes mins
Total Time : 40 minutes mins
Servings 3 servings

Ingredients
 
 

  • 1 cup dry quinoa
  • 1 and ¾ cup water
  • 2 tablespoon soy sauce
  • 1 red bell pepper diced
  • 4-5 mushrooms sliced
  • 5 cherry tomatoes cut in halves
  • 1 onion finely sliced
  • â…“ preserved lemon (about 3 tablespoon minced)
  • ¼ cup fresh mint finely chopped

Dressing

  • 2 tablespoon balsamic vinegar
  • 1 and ½ tbsp olive oil
  • 1 teaspoon maple syrup
  • salt, pepper to taste
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Instructions
 

  • Place water in a large saucepan and bring to a boil. Add the soy sauce and quinoa, cover and let simmer over medium heat for about 20 minutes, until all liquid has been absorbed.
  • In the meantime, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  • Cook and stir red bell peppers and onions until tender, about 10 minutes. Add the mushrooms and tomatoes and cook for another 5 minutes.
  • Remove from heat and combine the cooked vegetables and the quinoa in a bowl.
  • Combine all the dressing ingredients and pour over the quinoa. Finely slice the preserved lemon and add to the bowl with the mint.
  • Taste and adjust the salt and pepper if needed.
  • Cover and chill for at least 2 hours before serving.
  • Top with fresh mint leaves if desired.
Course : Appetizer, Salad
Cuisine : Mediterranean
Did you make this recipe? Tag @fullofplants on Instagram and hashtag it #fullofplants
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  1. Spandana

    May 31, 2016 at 10:53 am

    Welcome to the Blog world!
    I like your new home and the Quinoa looks delicious!

    Reply
    • Thomas

      May 31, 2016 at 11:21 am

      Thanks! Glad you like it!

      Reply
  2. Carlos At Spoonabilities

    May 31, 2017 at 1:23 am

    I'm pretty amazed that in your first post, you have exceptional photo skills.

    Reply

Trackbacks

  1. Almond Butter Tofu Skewers - Full of Plants says:
    July 22, 2016 at 11:53 am

    […] I served the skewers with cold brown rice, aragula and grilled veggies, I’m sure it would also taste great with sweet potato chips, or a mint lemon quinoa salad. […]

    Reply
  2. Full of Plants - Best of 2016 - Full of Plants says:
    January 1, 2017 at 1:15 pm

    […] believe it’s been already 7 months since I started this blog, my first post was this Mint Lemon Quinoa Salad that I posted in June. A lot has happened since, I release a total of 49 recipes this year, learned […]

    Reply
  3. One Year Anniversary - Big Giveaway! - Full of Plants says:
    May 30, 2017 at 7:29 am

    […] year, it was mainly to have a fun hobby to do on the weekends. My first post was a recipe for a mint and lemon quinoa salad, and I had 2 visitors on the first day! Today, you are tens of thousands to visit this blog every […]

    Reply
  4. Eggplant Caponata with Garlic Yogurt Sauce - Full of Plants says:
    July 7, 2017 at 12:42 pm

    […] can be served in many ways, as a side with quinoa, rice or pasta, as an entrée with garlic-rubbed toasted bread, or as is with the yogurt sauce. […]

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Hi, I'm Thomas, welcome to my blog! Here you will find simple, healthy and tasty plant-based recipes. Experimenting in the kitchen is my passion.

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