- Prep Time
- 25 mins
- Total Time
- 40 mins
- Serves
- 8 to 10
Ingredients
- 1 1/2 cups
- uncooked quinoa
- 375 mL
- 2
- medium ripe-on-the-vine tomatoes, cut into 1/4-inch (5 mm) cubes
- 1 cup
- chopped fresh parsley
- 250 mL
- 1/2
- medium English cucumber, cut into 1/4 inch (5 mm) cubes
- 1/3 cup
- finely chopped fresh mint
- 75 mL
- 1/3 cup
- extra virgin olive oil
- 75 mL
- 2 tsp
- finely grated lemon zest
- 10 mL
- 3 tbsp
- fresh lemon juice
- 45 mL
- 1 tsp
- ground cumin
- 5 mL
- 1 tsp
- paprika
- 5 mL
- pinch cayenne pepper
- salt and black pepper to taste
Method
- Step 1
- Place quinoa and 2-1/2 cups (625 mL) water in a medium-sized pot and bring to a boil. Cover the pot, lower heat to medium-low and cook, undisturbed, 15 minutes, or until the quinoa is tender and the water has evaporated
- Step 2
- Spoon quinoa into a salad bowl and cool to room temperature. Add remaining ingredients and toss to combine. Cover and refrigerate salad until needed. Can be made few hours ahead. Toss again before serving.
- Step 3
- Options: Add 1/2 cup (125 mL) finely chopped red onion and/or 1/2 cup (125 mL) pitted black olives. Instead of mint, try chopped fresh basil or fresh oregano.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per Serving:
- Calories:
- 173
- Fat:
- 10 g
- Saturated Fat:
- 1 g
- Carbs:
- 20 g
- Fibre:
- 2 g
- Protein:
- 4 g
- Sodium:
- 13 mg
