Quinoa and Cucumber Salad


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This hearty, vegetarian lunch provides a complete source of protein.

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Time needed

10 min preparation + 35 min cooking


  • 1 C. quinoa, rinsed
  • salt and pepper
  • 2 Tbs. red-wine vinegar
  • 1 Tbs. olive oil
  • 1/2 English cucumber, quartered lengthwise and thinly sliced
  • 3 scallions, thinly sliced
  • 1/4 C. packed fresh parsley leaves

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In a medium saucepan, bring quinoa and 1 cup salted water to a boil. Reduce to a simmer; cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes. Transfer to a medium bowl and cook to room temperature. Add vinegar, oil, cucumber, scallions and parsley to quinoa; season with salt and pepper, and toss to combine. Serve at room temperature or chilled.

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