Quinoa cucumber salad
Prep the quinoa ahead of time, to make this grain salad as easy as it is light, and the leftovers pack up easily to make a satisfying lunch.
Ingredients
3/4 cup quinoa
1 1/2 cups chicken stock or water
1 cup chopped cucumbers
8 grape tomatoes, sliced
1/2 cup sliced green onions
1/4 cup chopped fresh mint leaves
2 tablespoons chopped fresh dill
1/4 cup fresh lemon juice
1/2 cup extra virgin olive oil
Sea salt and freshly ground pepper, to taste
Preparation
Rinse quinoa under cold water. In medium saucepan, combine quinoa with chicken stock or water. Bring to boil. Turn heat to low. Cover with lid and cook 15 to 17 minutes. Remove from heat and let stand 5 minutes. Fluff quinoa and let cool. Add cucumbers, tomatoes, green onions, mint and dill. Pour in lemon juice and olive oil. Season with salt and pepper and toss well to coat.
Serves 6.
