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Minty Quinoa Salad

By

I substitute craisins for the mint

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Rate this recipe 4.7/5 (3 Votes)
Minty Quinoa Salad 0 Picture

Ingredients

  • Minty Cucumber-Quinoa Salad
  • Serves 6
  • 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.
  • Ingredients
  • 1 1/4 cup quinoa, well rinsed
  • 3 tbsp fresh lemon juice
  • 3 tbsp fresh lime juice
  • 1 tbsp agave nectar or honey
  • 2 cloves garlic, minced
  • 1/4 tsp fine sea salt
  • 1/2 tsp freshly ground black pepper
  • 1 lg (1-pound) seedless English cucumber, diced
  • 1/2 red onion, diced
  • 1/2 cup chopped fresh mint

Details

Preparation

Step 1

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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