Quinoa, cucumber & mint salad recipe
Ingredients
- 140g quinoa
- 280ml water
- ½ cucumber
- ½ bunch mint, finely chopped
- 2 tbsp olive oil
- 1-2tbsp white wine vinegar
- salt
- pepper
Each serving contains
- Energy
- 1375kJ 330.0kcal
- Fat
- 15g
- Saturates
- 2g
- Salt
- 0.5g
- Sugars
- 6g
of the Reference intake
Carbohydrate 40.6gProtein 10.5gFibre 0.7g
Method
- Place thequinoain 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 thecucumberin half and scrape out the seeds with a teaspoon. Slice into thin half-moons and add to a bowl. Add themint, oil, vinegar and seasoning.
- Once the quinoa is ready, stir into the cucumber mixture. Adjust the seasoning if necessary and serve alongsidelamb,chickenor on its own.
