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Cucumber and Quinoa Salad with Lemon Yogurt https://www.metro.ca/userfiles/image/recipes/salade-de-concombre-quinoa-au-yogourt-citronne-10587.jpg PT05M PT12M PT17M
Bring 2 liters of salted water to a boil with 2 tsp. (10 mL) salt in a large cauldron.When the water boils, add the quinoa and cook like pasta for 12 minutes.Drain the water using a Chinese sieve, spread the quinoa on a plate to cool it.Meanwhile, slice cucumbers into cubes and place in large bowl.In a soup bowl, prepare the creamy vinaigrette by combining yogurt, lemon juice and zest, honey, salt, pepper and chopped herbs.Combine quinoa and creamy wine with cucumber cubes. Mix well.If possible, cool for at least 1 hour before serving.Tip:To re-invent this salad, just change the herbs: chives, dill, basil, it's time to make a fridge!
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6 cups (1 1/2 L) Rebels cucumber, in irregular cubes 1 cup (250 mL) dry pre-washed white quinoa 1 cup (250 mL) plain Greek yogurt juice and zest of 1/2 lemon, seeded 2 Tbsp. (30 mL) honey 4 pinches of salt and freshly ground pepper 1/2 cup (125 ml) parsley, coarsely chopped 1/2 cup (125 mL) mint, coarsely chopped
Cucumber and Quinoa Salad with Lemon Yogurt

Cucumber and Quinoa Salad with Lemon Yogurt

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4
servings
0:05
Preparation
0:12
COOKING
0:17
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 6 cups
    (1 1/2 L)
    Rebels cucumber, in irregular cubes
  • 1 cup
    (250 mL)
    dry pre-washed white quinoa
  • 1 cup
    (250 mL)
    plain Greek yogurt

  • juice and zest of 1/2 lemon, seeded
  • 2 Tbsp.
    (30 mL)
    honey
  • 4
    pinches of salt and freshly ground pepper
  • 1/2 cup
    (125 ml)
    parsley, coarsely chopped
  • 1/2 cup
    (125 mL)
    mint, coarsely chopped
Imprimer ma sélection

Preparation

Bring 2 liters of salted water to a boil with 2 tsp. (10 mL) salt in a large cauldron.

When the water boils, add the quinoa and cook like pasta for 12 minutes.

Drain the water using a Chinese sieve, spread the quinoa on a plate to cool it.

Meanwhile, slice cucumbers into cubes and place in large bowl.

In a soup bowl, prepare the creamy vinaigrette by combining yogurt, lemon juice and zest, honey, salt, pepper and chopped herbs.

Combine quinoa and creamy wine with cucumber cubes. Mix well.

If possible, cool for at least 1 hour before serving.

Tip:

To re-invent this salad, just change the herbs: chives, dill, basil, it's time to make a fridge!

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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