Tuesday, 09 April 2013 18:09

Quinoa Salad with Cucumbers, Tomatoes, and Mint

Written by megan kramer
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Happy hump day! Spring is finally showing her lovely face and I could not be happier about it.

bk bridgephoto-7


As the weather gets warmer, Colleen and I both crave lighter, zestier meals. For me this usually means leaner meat and rosé instead of Pinot Noir, but this year I thought I would finally dive into the world of quinoa. This is a great salad for lunch and can be made to be a little bit heavier with mini turkey meatballs mixed in.




Quinoa Salad with Cucumbers, Tomato, and Mint
by Stephania Stanley (adapted from Bon Appetit)

quinoa tabbouleh 646

What you need:             

  • 1 cup quinoa, cooked
  • 1/4 cup olive oil
  • 1 1/2 tbsp lemon juice
  • 1 English cucumber, peeled, chopped into 1/4" pieces
  • 1 pint cherry tomatoes, sliced in half
  • 1/2 cup mint, roughly chopped
  • 2/3 cup parsley, roughly chopped
  • 2 scallions, sliced thinly
  • 1 garlic clove, minced

What you do:

Combine olive oil, garlic, and lemon juice. Whisk together. Stir in quinoa. Add remaining ingredients and stir to mix. 

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Last modified on Wednesday, 10 April 2013 10:55
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