INSANELY Refreshing Mint Quinoa Salad

Prep Time: 10 min

Cook Time: 15 min

Total Time: 25 mins

Yield: Makes 978g (about 6 servings)     163g / per serving:  5P/36C/3F/5Fiber

Fresh and Light - With a Mediterranean Twist

This is the MOST REFRESHING quinoa dish ever! And takes me straight back to our trip to Cancun. I had this for breakfast there every day and was craving it immediately after we returned. The fresh herbs are a must; they really bring to life the dish. 

I love pairing it with a Moroccan chicken, Lemon Chicken or my Mediterranean Turkey Meatballs. It is great served warm but tastes just as delicious in my opinion served cold as a side on day two or on top of a salad to give it more heartiness. You can’t go wrong! No matter what I promise you, it will take you to the beach!


First things first get your quinoa cooking. Bring your water and quinoa to a boil under high heat (3 cups of water). Once boiling, give it a stir, then cover and reduce heat to a simmer. Cook until the water is absorbed about 15 min.


While the quinoa is cooking prep your fresh ingredients. Peel and steam the carrots. Chopping them once steamed into ¼ inch cubes. Peel and dice the cucumbers. Finely chop the parsley and mint. Combine all together in a mixing bowl.


When the quinoa is cooked through, add it to the mixing bowl.


Squeeze in the fresh lemon juice, the zest of the lemon and add salt and pepper to taste. Mix well and enjoy!

What I used:


Your Favorite Chicken

Lemon Garlic Shrimp

Want to Make this Recipe?

Tag me on Instagram, @kelliekristinefitness. I love seeing your recreations or let me know below in comments how it turned out!

Mint Quinoa Salad

Prep Time10 minutes
Cook Time15 minutes
Course: Main Course, Side Dish
Cuisine: Mediterranean
Keyword: carbs, quinoa
Servings: 6 163g / servings
Calories: 190kcal


  • 270 g Quinoa
  • 100 g Cucumber
  • 85 g Carrots
  • 1/2 C Fresh Parsley
  • 15 g Fresh Mint
  • 1 tbs Fresh Squeezed Lemon Juice
  • zest 1 Lemon
  • Salt + Pepper To Taste


  • Bring quinoa and 1 ½ c water to boil over high heat. Once boiling, stir then cover and reduce heat to low. Cook until water is absorbed, about 15min. Fluff and transfer to mixing bowl.
  • Meanwhile, peel and steam carrots. Dice into ¼ inch cubes and add to mixing bowl.
  • Peel cucumber, dice into ¼ inch cubes and add to bowl.
  • Finely chop parsley and mint. Combine with veggies.
  • When quinoa is cooked through combine together.
  • Add in fresh lemon juice, zest of lemon and salt and pepper to taste. Mix well and enjoy!



Per 6 servings: 163g Serving 
Calories: 190   Protein: 5g   Carbohydrates: 36g    Fat: 3g   
Fiber: 5g   Potassium: 372g Vitamin A 14% Iron 13%

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