Looking for something light but filling, fresh but still satisfying? This Watermelon Quinoa Mint Salad is seriously one of my summer favorites.
It’s got the fluffiness of quinoa, the juiciness of sweet watermelon, a crisp bite from cucumber, and all that fresh, cooling mint.
A zippy lemon vinaigrette brings it all together.
If you want something that tastes like sunshine in a bowl, this is it.
Why I Love This Recipe
I first made this salad after a summer picnic when I had leftover watermelon and a big bunch of mint. Now I make it all the time because:
- It’s light but actually fills you up—no sad salad vibes.
- Watermelon and mint together taste like pure summer.
- Quinoa adds protein, so it feels more like a meal.
- It’s easy to prep ahead and bring to potlucks.
- The lemony dressing makes everything pop.
How Many Servings?
Makes: 4 side servings
Total Time: 25 minutes (includes cooking and cooling quinoa)
What You’ll Need
- 1 cup quinoa (uncooked, white or tricolor)
- 2 cups water
- 2 cups seedless watermelon, cut in small cubes
- 1 cup cucumber, diced (English or Persian work best)
- ¼ cup fresh mint leaves, finely chopped
- 1 small lemon (for juice and zest)
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
Tools: Medium saucepan, strainer, large mixing bowl, small bowl, whisk, knife, cutting board, zeste.
Pro Tips
- Cool the quinoa – Warm quinoa will wilt the mint and make the salad soggy. Let it cool before mixing!
- Pat the watermelon dry – If your watermelon is extra juicy, dab the cubes with a paper towel.
- Use English or Persian cucumber – These have fewer seeds and thinner skin, so no peeling needed.
- Chop mint just before using – It stays bright green and fresh this way.
- Add cheese if you want – Feta crumbles are a great salty touch if you’re feeling it.
Tools Required
- Medium saucepan (for quinoa)
- Strainer
- Large mixing bowl
- Small bowl (for dressing)
- Whisk
- Knife and cutting board
- Zester or microplane
Substitutions & Variations
- Quinoa: Swap for cooked farro, couscous, or orzo.
- Cucumber: Use zucchini or even bell pepper for crunch.
- Mint: Try basil for a different flavor vibe.
- Add-ins: Feta, toasted almonds, or a handful of arugula are awesome.
Make Ahead Tips
- Cook and cool the quinoa ahead of time; keep it in the fridge for up to 3 days.
- You can make the dressing a day ahead.
- Chop watermelon and cucumber up to 6 hours ahead; keep separate for best texture.
Instructions
1. Rinse and Cook the Quinoa
Place quinoa in a strainer and rinse well under cold water. Combine rinsed quinoa and 2 cups water in a saucepan. Bring to a boil, then lower the heat, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes.
2. Fluff and Cool the Quinoa
Fluff the cooked quinoa with a fork and spread it out on a large plate or tray to cool quickly. Let it sit until completely cool to the touch.
3. Make the Lemon Vinaigrette
In a small bowl, whisk together the juice and zest of 1 lemon, olive oil, salt, and pepper until well combined.
4. Prep the Produce
While quinoa cools, dice the watermelon and cucumber into small cubes. Chop the mint finely.
5. Assemble the Salad
Add cooled quinoa, diced watermelon, cucumber, and chopped mint to a large mixing bowl. Drizzle with lemon vinaigrette and gently toss until everything is well mixed. Taste and add extra salt, pepper, or lemon if needed.
6. Serve
Spoon the salad into a big bowl or onto a platter. Top with a little extra mint and lemon zest for color. Serve cold!
Macros Information (per serving, estimate)
- Calories: ~200
- Carbs: 35g
- Protein: 5g
- Fat: 5g
- Fiber: 3g
Why This Recipe Works (Quick Science)
Quinoa acts like a little sponge, soaking up the lemon vinaigrette while staying fluffy. Watermelon adds hydration and a sweet crunch that balances out the tangy dressing. Fresh mint releases its oils as you chop it, boosting the salad’s flavor without getting bitter.
Common Mistakes
- Mixing when quinoa is warm: This makes the salad mushy and the herbs turn brown.
- Skipping the rinse: Unrinsed quinoa can taste bitter.
- Overdressing: Start with less vinaigrette and add more if needed.
- Not drying produce: Wet watermelon or cucumber can make the salad watery.
What to Serve With
- Grilled chicken or shrimp
- Fish tacos
- Falafel or hummus plates
- Grilled corn on the cob
- Pita chips or crusty bread
FAQ
Q: Can I make this ahead of time?
A: Yes! Keep everything chilled and toss right before serving for best texture.
Q: Can I use leftover cooked quinoa?
A: Absolutely! This is a great way to use it up.
Q: What if I don’t have fresh mint?
A: Basil or parsley both work, just use a little less if you go with basil.
Q: Can I add cheese?
A: Yes—feta or goat cheese are awesome here.
Leftovers & Storage
Keep leftovers in an airtight container in the fridge for up to 2 days. The watermelon will release more juice, but the flavors get even better. If you want it less watery, store the dressing separately and toss just before serving.
Conclusion
This Watermelon Quinoa Mint Salad is bright, cool, and just feels special—whether you’re making it for yourself or sharing with friends. Try it, snap a photo, and let me know how it goes in the comments! I’d love to hear your twists or answer any questions. Enjoy!