Quinoa Salad with Cucumber, 
Tomato and Mint

Pair this satisfying salad with our hummus recipe and some ZaZa.

  • 1¼ cups quinoa
  • 2 beefsteak tomatoes (about 1 pound), diced
  • 1 cucumber, cut into ½-inch pieces
  • 4 scallions, chopped
  • ½ cup chopped fresh flat leaf parsley
  • ¼ cup chopped fresh mint
  • ¼ cup fresh lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

In a medium saucepan, bring 2¼ cups water to a boil over medium-high heat. Stir in the quinoa. Cover tightly, reduce the heat to medium-low, and simmer for about 15 minutes, or until the water is absorbed and the quinoa is tender. Remove from the heat and let stand, covered, for 5 minutes more. Then remove the lid, fluff with a fork, and let cool.

In a large bowl, combine the quinoa, tomatoes, cucumber, scallions, parsley, mint, lemon juice, oil, salt, and pepper. Stir well. Serve at room temperature.

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