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Mint & Lemon Quinoa Salad

Full of Plants
Fresh and SO easy to prepare, this whole-grain salad will please everyone.
Prep Time 30 mins
Course Appetizer, Salad
Cuisine Mediterranean
Servings 3 servings


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


  • 2 tbsp balsamic vinegar
  • 1 and 1/2 tbsp olive oil
  • 1 tsp maple syrup
  • salt, pepper to taste


  • 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.
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