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Minty Cucumber-Quinoa Salad
Serves 6
Time 35 min
Nutty, quick-cooking quinoa is a wonderful grain to use in this salad, but you could also use 3 1/2 cups of another cooked grain; barley, wheat berries or bulgur would work well. Watch our how-to video.
Special Diets:
Ingredients
- 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
Method
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.
Nutritional Info:
Per serving: 170 calories (20 from fat), 2g total fat, 0g saturated fat, 0mg cholesterol, 105mg sodium, 31g carbohydrates (4g dietary fiber, 7g sugar), 6g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 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