Quinoa, cucumber & mint salad recipe

3 ratings

Ingredients

of the reference intake
Carbohydrate 40.6g Protein 10.5g Fibre 0.7g

Place the quinoa in the pan with the water and bring to the boil – do not add salt. Once boiling, turn the heat down and simmer for 10 minutes until the germ separates. Then remove from the heat, cover with a lid and leave to absorb the remaining water.
Meanwhile, cut the cucumber in half and scrape out the seeds with a teaspoon. Slice into thin half-moons and add to a bowl. Add the mint, oil, vinegar and seasoning.
Once the quinoa is ready, stir into the cucumber mixture. Adjust the seasoning if necessary and serve alongside lamb, chicken or on its own.