Quinoa And Cucumber Salad

1 Protein Serving/ 2 Vegetable/ 4 Portions


  • 1 cup quinoa, rinsed
  • Coarse salt and freshly ground pepper
  • 2 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • ½ English cucumber, quartered lengthwise and thinly sliced
  • 3 scallions, thinly sliced
  • 1/4 cup packed fresh parsley leaves


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, 11–13 minutes. Transfer to a medium bowl and cool to room temperature.

To quinoa, add vinegar, oil, cucumber, scallions, and parsley: season with salt and pepper, and toss to combine. Serve at room temperature or chilled.

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