Quinoa with Corn, Spring onions, and Mint
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026
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This vibrant quinoa salad with sweetcorn and mint is a refreshing vegetarian dish that celebrates bright, clean flavours. By steaming the quinoa after boiling, you achieve a beautifully light and fluffy texture that perfectly carries the zesty lemon and honey dressing. The sweetness of the corn, combined with the cooling notes of fresh mint, creates a sophisticated balance that works equally well as a standalone lunch or a seasonal side dish.
Packed with plant-based protein and wholesome ingredients, this salad is an excellent choice for those seeking a nutritious, heart-healthy meal. It is particularly well-suited for outdoor dining or as a colourful addition to a weekend spread. For the best results, serve it slightly warm or at room temperature to allow the herb aromas to fully develop before serving.
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Ingredients for Quinoa with Corn, Spring onions, and Mint
4 ears corn, shucked
1 tablespoon finely grated fresh lemon zest (from 2 lemons)
2 tablespoons fresh lemon juice
1/2 stick (60ml ) unsalted butter, melted
1 tablespoon mild honey
1/2 teaspoons salt
1/4 teaspoons black pepper
325g quinoa (about 275g )
4 spring onions, chopped
1/2 cup chopped fresh mint
How to make Quinoa with Corn, Spring onions, and Mint
Put corn in a 5- to 6-quart wide pot, then add water to cover and bring to a boil, covered. Remove from heat and let stand, covered, 5 minutes. Transfer corn with tongs to a cutting board. When cool enough to handle, cut kernels off cobs with a large heavy knife.
Meanwhile, whisk together lemon zest and juice, butter, honey, salt, and pepper in a large bowl until combined.
Wash quinoa in 3 changes of cold water in a bowl, draining in a large sieve each time.
Cook quinoa in a 4- to 5-quart pot of boiling salted water, uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve over same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam until quinoa is tender, fluffy, and dry, about 5 minutes. Remove from heat and let stand (still covered) 5 minutes.
Add quinoa to dressing and toss until dressing is absorbed, then stir in corn, spring onions, mint, and salt and pepper to taste.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
17 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors

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