Sunday, June 2, 2013

Recipe: Zesty Cucumber-Mint Quinoa Salad

 This recipe is best served chilled and is very refreshing on a hot day.  The cucumber mint combo scream summer and the jalapeno adds some zip!  You can use this as a cookout side dish or as a salad on it's own.  Enjoy!

2 cups of quinoa
4 cups of water
Put both into the pot on the stove top.  Bring to boil and then let simmer until all water is absorbed....about 15 mins.

Combine in a large bowl:
1/4 cup olive oil
juice of two limes (optional)
2 large organic cucumbers
4 tablespoons finely chopped mint leaves
4 tablespoons of chopped jarred jalapenos
dash of salt and pepper

When the quinoa is cooked, let it cool.  Then add the quinoa to the bowl of all other ingredients and mix together.  Let cool in the fridge (I think this dish is best chilled).  Serve with additional jalapeno garnish and an additional sprig of mint.  


  1. It's delicious served chilled or room temperature, delicious either way!

  2. Thanks, this'll be our snack tomorrow!

  3. I really loved it. As I love Cooking, would love to see more receipes. Even I sharing a Link of 'Indian Recipes cooking show', 'Indian Cooking Recipe' do check.