Quinoa Salad with Cucumbers and Fresh Mint
Makes 6 portions
Ingredients:
1 cup raw quinoa
2 cups vegetable stock
1 large clove garlic
1 med bay leaf
1 tsp. fresh ground pepper
1 tsp. salt
Finish with
1 Tbsp Extra Virgin Olive Oil
2 Tbsp fresh lemon juice
2 Tbsp fresh chopped mint leaves
1 cup small diced seedless cucumbers
1/2 cup small diced red onion
Method:
1. Place the quinoa in a large sieve and rinse under running water for about 5 minutes, stirring occasionally until the water runs clear.
2. Place stock, garlic, bay leaf, pepper, and salt in a heavy saucepan. Bring to a boil over med high heat.
3. Add the quinoa and return to a boil. Reduce the heat and simmer until the quinoa looks glassy or translucent and starts to open up. About 15 minutes.
4. Remove from heat. Let it sit for about 10 minutes.
(*The quinoa can be frozen at this point for future use if desired.)
5. Stir in the olive oil, lemon juice, fresh mint, cucumber, and red onion with a fork fluffing up the grains as you toss it lightly.
Per portion:
Calories 188
Fat 5g
Protein 6g
Carbohydrates 30g
Dietary Fiber 3g
To Serve
Place a large spoonful of quinoa in middle of plate. Lay a salmon filet on top and then garnish with fresh mint and slice of lemon if desired. This can be eaten warm or chilled.
Recipe Source - www.tmuscle.com
