Quinoa, Cucumber & Mint Salad
A fresh, complete salad: fluffy quinoa, crunchy cucumber, tomatoes, plenty of mint and parsley, all lifted with lemon and olive oil. Light, rich in plant protein and perfect for summer meals or lunch boxes.
Ingredients
- 200 g quinoa
- 1 cucumber
- 2 tomatoes
- 4 spring onions (or 1/2 red onion)
- 1 bunch mint
- 1 bunch parsley
- 1 lemon
- 3 tbsp olive oil
- Salt, pepper
Method
- 1Cook the quinoa in twice its volume of water, 12–15 minutes; drain and cool.
- 2Finely dice the cucumber and tomatoes.
- 3Slice the spring onions, chop the mint and parsley.
- 4Mix the quinoa with the vegetables and herbs.
- 5Dress with lemon juice, olive oil, salt and pepper.
- 6Toss and rest 15 minutes in the fridge.
- 7Serve cold.
Tips & tricks
- Drain the quinoa well for a salad that isn’t soggy.
- Resting lets the flavours mingle.
- Like tabbouleh, it’s even better the next day.
Variations
- With chickpeas, feta (not vegan) or avocado.
- With pomegranate and lemon zest for freshness.
Storage
Up to 3 days refrigerated; great in a lunch box.
Nutrition (per serving)
What to serve it with
- Crusty country bread
- A light main course to follow
- A glass of dry white wine (to taste)
Frequently asked questions
How long does it take to make "Quinoa, Cucumber & Mint Salad"?
Allow about 15 min of prep and 15 min of cooking, i.e. 30 min in total for 4 servings.
Is this recipe easy to make?
Yes, it's an "Easy" recipe: perfect for beginners, with no special technique required.
Can I make "Quinoa, Cucumber & Mint Salad" ahead and store it?
Up to 3 days refrigerated; great in a lunch box.
How many servings does this recipe make?
The quantities are for 4 servings. To adjust, simply multiply or divide the ingredients by the number of guests.
Is this recipe vegan?
Yes, "Quinoa, Cucumber & Mint Salad" is 100% vegan: it contains no animal products.
How many calories per serving?
One serving provides about 240 kcal, including 8 g of protein, 36 g of carbs and 9 g of fat.
