Quinoa Salad with Fresh Garden Mint

Holly Arnold Kinney

Adapted from Shinin' Times at The Fort (Fur Trade Press™, LLC., 2010)

This salad is similar to a Middle Eastern tabouleh because it relies on tomatoes and fresh garden mint. It is one of the Fort’s favorite side dishes, particularly because we use full-flavored, juicy heirloom tomatoes.


  • 1 1/2 cups (8 ounces) quinoa
  • 1 cucumber, peeled, seeded, and diced
  • 1/3 cup fresh mint leaves, minced
  • 1/3 cup minced Italian parsley
  • 1/3 cup fresh lemon juice
  • 1/3 cup olive oil
  • Salt and ground black pepper to taste
  • 2 ripe tomatoes (preferably heirloom varieties), seeded and diced


In a large fine-mesh strainer, rinse the quinoa under cold running water and drain well. Place the quinoa and 2 1/2 cups of water in a large saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until most of the water has been absorbed, 15 to 20 minutes. When done, the grain appears translucent, and the germ ring will be visible. Drain the cooked quinoa and spread it out in a shallow baking pan to cool.

After the quinoa is completely cool, place it in a salad bowl, and add the cucumber, mint, and parsley. In a small mixing bowl, whisk together the lemon juice and oil. Season the dressing to taste with salt and pepper. Drizzle the dressing over the quinoa, add the tomatoes, and toss gently. Taste the salad and adjust the seasonings.


4 to 6 servings