I am not even sure where my mother got this recipe from (when I find out I will credit you- whoever you are). Anyways, I know that every day, magazines and blogs are posting another quinoa recipe and it is beginning to get tired. But, this recipe really has a unique flavor from the fresh mint, so I suggest you give it a go!
2 cups Organic Quinoa uncooked
2 Israeli cucumbers, chopped
1 small bunch fresh mint leaves, cleaned and chopped
2 Tablespoons Safflower Oil
Juice of 2 freshly squeezed lemons
Salt to taste
1/2 tsp cumin
Cook quinoa according to package directions and let cool.
Add chopped cucumbers and chopped mint.
To make dressing, mix oil, lemon juice, salt and cumin. Taste, and adjust seasoning if necessary.
Pour over quinoa salad and mix
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This was yummy! Made it for Rosh Hashanah dinner and it was well-received!
Jill, make sure you soak the quinoa for 15 minutes prior to cooking. Add 1.5 cups water per cup quinoa, bring to a boil, cover & simmer for 15 minutes – maybe a bit less, depending on how soft you want the quinoa. Hope that helps!
Quinoa is hard to know when it’s ready. The first time I cooked it, I followed the directions and it was a little raw…
How do I know when the quinoa is thoroughly cooked?