Quinoa cucumber salad

Recipe Beth Jacob, Photography Jerry Grajewski

Recipe Beth Jacob, Photography Jerry Grajewski



3⁄4 cup quinoa

1 1⁄2 cups chicken stock or water

1 cup chopped cucumbers

8 grape tomatoes, sliced

1⁄2 cup sliced green onions

1⁄4 cup chopped fresh mint leaves

2 tablespoons chopped fresh dill

1⁄4 cup fresh lemon juice

1⁄2 cup extra virgin olive oil

Coarse salt and freshly ground pepper, to taste


Rinse quinoa under cold water. In medium saucepan, combine quinoa with chicken stock or water. Bring to boil. Turn heat to low. Cover with lid and cook 15 to 17 minutes. Remove from heat and let stand 5 minutes. Fluff quinoa and let cool. Add cucumbers, tomatoes, green onions, mint and dill. Pour in lemon juice and olive oil. Season with salt and pepper and toss well to coat.

Serves 6.