Minty Quinoa Salad

I substitute craisins for the mint

Minty Quinoa Salad

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  • Prep Time


  • Total Time


  • Servings



  • Minty Cucumber-Quinoa Salad

  • Serves 6

  • Nutty, quick-cooking quinoa is a wonderful grain to use in this salad, but you could also use 3½ cups of another cooked grain: barley, wheat berries or bulgur would work well.

  • Ingredients

  • cup quinoa, well rinsed

  • 3

    tbsp fresh lemon juice

  • 3

    tbsp fresh lime juice

  • 1

    tbsp agave nectar or honey

  • 2

    cloves garlic, minced

  • ¼

    tsp fine sea salt

  • ½

    tsp freshly ground black pepper

  • 1

    lg (1-pound) seedless English cucumber, diced

  • ½

    red onion, diced

  • ½

    cup chopped fresh mint


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, agave, garlic, salt and pepper. Add quinoa, cucumber, onion and mint, and toss to combine


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