Minty Cucumber-Quinoa Salad
2 - Lunch, Salad
Ingredients
1 1/4 cup quinoa rinsed well
3 tablespoons lemon juice
3 tablespoons lime juice
1 tablespoon honey
2 cloves garlic minced
1/4 teaspoon fine sea salt
1/2 teaspoon ground black pepper
1 large (1-pound) seedless English cucumber diced
1/2 medium red onion diced
1/2 cup fresh mint leaves chopped
Description
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.
Dairy Free [1]
Gluten Free [2]
Low Sodium [3]
Vegetarian [4]
Low Fat [5]
Wheat Free [6]
Directions
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, honey, garlic, salt and pepper.
Add quinoa, cucumber, onion and mint, and toss to combine.
Nutrition
Per Serving:170 calories (20 from fat), 2g total fat, 0g saturated fat, 0mg cholesterol, 105mg sodium, 31g carbohydrate (4g dietary fiber, 7g sugar), 6g protein