Quinoa Cucumber Mint Salad

Serves 4-6
1 1/2 cups water
3/4 cup quinoa
1 long English cucumber, diced
1/2 cup finely chopped red onion
1/4 cup chopped fresh mint
1 clove minced fresh garlic
3 tbsp fresh squeezed lemon juice
1/4 cup olive oil
1 tbsp apple cider vinegar
1/4 tsp each salt and pepper

Bring the water and quinoa to a boil in a saucepan. Reduce to simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 4 minutes. Removed the lid and fluff with a fork. Cool.
Combine the cooled quinoa, cucumber, onion, parsley and mint in a medium bowl.
Whisk the garlic, lemon juice, olive oil, vinegar, salt and pepper in a small bowl. Pour over the vegetable mixture and toss until well combined. Best served immediately, but it will keep in the frig for up to 3 days.


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clean-eating recipes, mostly gluten-free, always delicious!
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