Nutty, quick-cooking quinoa is a wonderful grain to use in this salad with cucumbers and mint. Perfect for a picnic salad!
Ingredients (for 6 servings)
- 1 1/4 cup quinoa, rinsed well
- 3 tablespoons lemon juice
- 3 tablespoons lime juice
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1 large (1-pound) English cucumber, diced
- 1/2 medium red onion, diced
- 1/2 cup fresh mint leaves, chopped
(Preparation time: 10 mins; cooking time: 20 mins)
Combine quinoa and 2 1/4 cups water in a medium saucepan and bring to a boil. Lower heat, cover the pan and simmer until quinoa is tender and a white “tail” appears around each grain, about 15 minutes. Remove from heat and let sit, covered, 5 minutes. Transfer to a medium bowl and cool.
In a large bowl, whisk together lemon juice, lime juice, honey, garlic, salt and pepper. Add quinoa, cucumber, onion and mint, and toss to combine.
Per Serving: 170 calories (20 from fat), 2g total fat, 105mg sodium, 31g carbohydrates, (4 g dietary fiber, 7g sugar), 6g protein.
Be sure to check out the recipe video on YouTube for more useful tips on the recipe!
Inside Cooking Ep 135: Minty Cucumber-Quinoa Salad
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