Watermelon Mint Quinoa Grain Salad (Printable Version)
Juicy watermelon meets fluffy quinoa and fresh mint in this refreshing summer dish perfect for light lunches.
# What You'll Need:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water
→ Fruits & Vegetables
03 - 3 cups seedless watermelon, diced
04 - 1 cup cucumber, diced
05 - 1/4 small red onion, thinly sliced
→ Herbs
06 - 1/3 cup fresh mint leaves, chopped
07 - 1/4 cup fresh flat-leaf parsley, chopped
→ Dressing
08 - 3 tablespoons extra-virgin olive oil
09 - 2 tablespoons freshly squeezed lime juice
10 - 1 teaspoon honey or maple syrup
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon freshly ground black pepper
→ Cheese (optional)
13 - 1/3 cup feta cheese, crumbled
# How To Make:
01 - Bring 2 cups water to a boil in a medium saucepan. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat, fluff with a fork, and cool to room temperature.
02 - In a large bowl, combine cooled quinoa, diced watermelon, cucumber, red onion, mint, and parsley.
03 - In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper until emulsified.
04 - Pour dressing over the salad mixture and toss gently to coat all ingredients evenly.
05 - Sprinkle crumbled feta cheese on top if desired. Refrigerate for at least 15 minutes before serving to allow flavors to meld.
# Expert Advice:
01 -
- The contrast between icy sweet watermelon and fluffy quinoa is unexpected but magical
- It actually tastes better after sitting in the fridge, making it perfect for meal prep
02 -
- Hot quinoa will quickly melt the watermelon into juice, so patience during the cooling step is mandatory
- This salad does not hold well beyond two days because the watermelon breaks down and releases too much liquid
03 -
- Cut the watermelon into slightly larger pieces than the cucumber so both textures remain distinct
- Toast the quinoa in a dry pan before cooking to add a deep nutty flavor