Minty Cucumber-Quinoa Salad

Serves 6
Time 35 min
Minty Cucumber-Quinoa Salad

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. Watch our how-to video.

Special Diets:

Dairy FreeDairy Free
Gluten FreeGluten Free
Low SodiumLow Sodium
VegetarianVegetarian
Low FatLow Fat

Ingredients

    1 1/4 cupsquinoa, rinsed well
    3 tablespoonslemon juice
    3 tablespoonslime juice
    1 tablespoonhoney
    2 clovesgarlic, minced
    1/4 teaspoonfine sea salt
    1/2 teaspoonground black pepper
    1 large(1-pound) English cucumber, diced
    1/2medium red onion, diced
    1/2 cupfresh mint leaves, chopped

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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, honey, garlic, salt and pepper. 


Add quinoa, cucumber, onion and mint, and toss to combine.

Nutritional Info

Serving Size

Calories

170

Total Fat

2g

Saturated Fat

0g

Cholesterol

0mg

Sodium

105mg

Total Carbohydrate

31g

Dietary Fiber

4g

Total Sugars

7g

Protein

6g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.