Quinoa, Cucumber, Mint & Yogurt Salad

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Quinoa, Cucumber, Mint & Yogurt Salad

Votes: 1
Rating: 5
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Prep Time 30 min
Servings
Ingredients
  • 340 g Quinoa (uncooked)
  • 460 ml Water
  • pinch of Salt (kosher or sea)
  • 1 Cucumber (medium, seeded and diced)
  • 170 g Mint (chopped leaves)
  • 340 g Yogurt (best with Greek yogurt)
  • Black pepper (freshly cracked, to taste)
Prep Time 30 min
Servings
Ingredients
  • 340 g Quinoa (uncooked)
  • 460 ml Water
  • pinch of Salt (kosher or sea)
  • 1 Cucumber (medium, seeded and diced)
  • 170 g Mint (chopped leaves)
  • 340 g Yogurt (best with Greek yogurt)
  • Black pepper (freshly cracked, to taste)
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  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. In a large bowl toss together the cooked quinoa, cucumber, mint, and yogurt. Season with salt and pepper. Chill and serve.
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Posted in Super Foods.