Quinoa has been a South American staple for thousands of years, and is a new sensation in North America! Naturally gluten free and high in protein, this Lemon-Herb Quinoa salad is a nice way to enjoy this healthy seed!
½ medium cucumber, cut lengthwise into quarters, then cut crosswise into ¼-inch pieces (about 1¼ cups)
Lemon wedges for garnish (optional)
In a ﬁne-mesh strainer, thoroughly rinse quinoa with cold water; drain. In small saucepot, heat broth and quinoa to boiling over high heat. Reduce heat to low; cover and cook 13 to 15 minutes or until all liquid is absorbed. Transfer quinoa to large bowl; refrigerate 45 minutes.
Meanwhile, in small bowl, whisk together garlic, lemon juice, oil, salt and pepper; stir in herbs.
Fluﬀ quinoa with fork; fold in onions, tomatoes and cucumber; add lemon juice mixture and gently toss to combine. Cover and refrigerate at least 2 hours or up to 1 day in advance to allow ﬂavors to meld. Serve garnished with lemon wedges and parsley, if desired. Makes about 5½ cups.
Approximate values per serving (about 1 1/3 cups):