This Watermelon, Feta & Mint salad gets the added twist of some quinoa for a perfect summer party or picnic side dish!
Summer in Chicago, really all of the Midwest and likely anywhere it gets really cold in the winter, is a precious commodity. So what do we do when the sun shines?? We have BBQs and rooftop parties! Basically, anything that will get you outside in the warm weather. A few summers ago I went to a friend’s house for a July 4th party on her rooftop deck. She lives right by Wrigley Field (home of the Chicago Cubs!) and though they were not in town that weekend, her roof deck provides a great view of the ballpark along with a great view for fireworks later in the evening. I wanted to bring something to the party that was tasty, somewhat healthy and would travel and keep well.
While I was thinking about what to make for the party I discovered that July is National Watermelon month (who knew!) so it seemed appropriate to make something using watermelon. Salad with watermelon, feta & mint has always been one of my summer favs. I love making it for BBQs and picnics so I decided to change it up a bit for this particular occasion with the addition of some quinoa to give it a bit of extra substance.
Using seedless watermelon in this salad makes it much easier to eat. You can usually find it either whole on in large pieces in most major grocery stores in the summertime.
Quinoa is known as a “superfood” and it’s a great way to add protein to salads and other dishes. One of the reasons I love this salad is because it’s super easy to make and comes together in less than 30 minutes, including the time it takes to chop the watermelon. The salad also travels really well, which is one of the reasons I decided to take it to the party. You can keep it in your refrigerator for a couple of days so you have a nice easy summer lunch or side salad.
If you want to pre-prep so you’ll have this ready in a snap, cook a big batch of quinoa at the beginning of the week. It keeps in your refrigerator for several days and you can use the rest to make this Quinoa Breakfast Bowl or this Chicken Quinoa Salad.
Watermelon, Feta & Mint Salad
- ⅓ cup white quinoa
- 6 cups cubed seedless watermelon
- 4 oz crumbled feta cheese
- juice of one lime
- 1 tablespoon olive oil
- ¼ cup mint leaves, chopped
- Place quinoa in a small saucepan and add ½ cup water. Bring to a boil over medium-high heat. Reduce heat, cover and simmer for 15 minutes or until water is absorbed. Let cool slightly.
- Add watermelon and feta to a large mixing bowl. Add cooled quinoa, stir to combine. Add lime juice and olive oil; toss to coat. Top with chopped mint and serve.