Quinoa, Cucumber, Mint & Yogurt Salad

Light, bright and refreshing, make this your go-to quinoa salad recipe for summer and picnic gatherings.

Slideshow: Quinoa Recipes
  • Total Time:
  • Servings: 4
  • Time(Other): Plus chilling
KEY: Barbecue/Cookout, Salads, Basic/Easy, Gluten-Free, Healthy, Vegetarian, Web Exclusive, Dinner, Lunch

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Ingredients

  • 1 cup uncooked quinoa
  • 2 cups water
  • Pinch of kosher or sea salt
  • 1 medium cucumber, seeded and diced
  • 1/2 cup chopped mint leaves
  • 1 cup plain or Greek yogurt
  • Kosher or sea salt, to taste
  • Fresh cracked black pepper, to taste

How to make this recipe

  1. Combine the quinoa, water and salt in a medium saucepan. Bring the water to a boil, and after the water begins to boil, reduce the heat to low and cover the pan.
  2. Gently simmer, covered, for 15 minutes (there may still be some water not yet absorbed). Remove from heat.
  3. Keeping the pan covered, let it stand for 5 minutes, or until the remaining water is absorbed.
  4. Keeping the pan covered, let it stand for 5 minutes, or until the remaining water is absorbed.
  5. In a large bowl toss together the cooked quinoa, cucumber, mint, and yogurt. Season with salt and pepper. Chill and serve.
Contributed By Photo © Todd Porter & Diane Cu Published September 2013

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470977 recipes/quinoa-cucumber-mint-and-yogurt-salad 2013-12-17 Todd Porter and Diane Cu barbecue-cookout|salads|4|basic-easy|gluten-free|healthy|vegetarian|web-exclusive|weeknight-dinner|lunch september-2013 recipes,quinoa-cucumber-mint-and-yogurt-salad 470977