Cucumber Mint Salad

Name: Cucumber Mint Salad
Ingredients: 1½ cups (375 mL) water; ¾ cup (185 mL) quinoa; 1 long English cucumber, seeded and diced; ½ cup (125 mL) finely chopped red onion; ¼ cup (60 mL) chopped fresh parsley; ¼ cup (60 mL) chopped fresh mint; 1 tsp (5 mL) minced fresh garlic; 3 Tbsp (45 mL) fresh lemon juice; ¼ cup (60 mL) olive oil; 1 Tbsp (15 mL) apple cider vinegar; ¼ tsp (1 mL) salt; Pinch ground black pepper

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

The flavor of fresh mint in this crisp salad makes it a great partner to any summer meal.

Ingredients

1½ cups (375 mL) water
¾ cup (185 mL<

Gluten-free
Vegan
Summer

Method

Bring the water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 4 minutes. Remove the lid and fluff with a fork. Set aside to cool.

Combine the cooked quinoa, cucumber, onion, parsley and mint in a medium bowl.

Whisk the garlic, lemon juice, olive oil, vi