Quinoa, cucumber & mint salad recipe

  • Serves 2
  • 5 mins to prepare and 20 mins to cook
  • 330 calories / serving
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Place the quinoa in the pan with the water and bring to the boil – do not add salt. Once boiling, turn the heat down and simmer for 10 minutes until the germ separates. Then remove from the heat, cover with a lid and leave to absorb the remaining water.

Meanwhile, cut the cucumber in half and scrape out the seeds with a teaspoon. Slice into thin half-moons and add to a bowl. Add the mint, oil, vinegar and seasoning.

Once the quinoa is ready, stir into the cucumber mixture. Adjust the seasoning if necessary and serve alongside lamb, chicken or on its own.

  • Ingredients

  • 140g quinoa
  • 280ml water
  • ½ cucumber
  • ½ bunch mint, finely chopped
  • 2tbsp olive oil
  • 1-2tbsp white wine vinegar
  • salt
  • pepper
  • Energy 1375kj 330kcal 16%
  • Fat 15g 21%
  • Saturates 2g 10%
  • Sugars 6g 7%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 40.6g Protein 10.5g Fibre 0.7g


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