Description
Quinoa Cucumber Salad is a delightful dish that combines the nutty flavor of quinoa with the crispness of fresh vegetables, packed with nutrients and health benefits.
Ingredients
- Quinoa: 1 cup (uncooked)
- Water: 2 cups
- Cucumber: 1 medium, diced
- Cherry tomatoes: 1 cup, halved
- Red bell pepper: 1 medium, diced
- Red onion: 1/4 cup, finely chopped
- Fresh parsley: 1/4 cup, chopped
- Fresh mint: 1/4 cup, chopped
- Olive oil: 3 tablespoons
- Lemon juice: 2 tablespoons (freshly squeezed)
- Salt: to taste
- Black pepper: to taste
Instructions
- Rinse the quinoa under cold water to remove bitterness.
- In a medium saucepan, combine the rinsed quinoa with 2 cups of water and bring to a boil.
- Reduce heat to low, cover, and let it simmer for about 15 minutes.
- Remove from heat and let it sit covered for another 5 minutes, then fluff with a fork and allow to cool.
- Prepare the vegetables by washing and chopping them into small pieces.
- In a large mixing bowl, combine the cooled quinoa with the chopped vegetables.
- Add fresh parsley and mint, and gently mix to combine.
- In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper.
- Pour the dressing over the salad and toss gently to coat.
- Serve immediately or refrigerate for a couple of hours to let flavors meld.
Notes
- Choose organic quinoa if possible.
- Fresh ingredients enhance the flavor and nutritional value.
- Can be made ahead of time; add avocado just before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Quinoa, Cucumber, Salad, Healthy, Vegetarian, Mediterranean