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Cucumber Quinoa Salad

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Servings
4-8
Prep Time
20 minutes
Cook Time
40 minutes
Featuring

Aroma® 14-Cup (Cooked) Pot-style Rice Cooker & Food Steamer (also on Amazon)

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Ingredients

FOR THE SALAD:

  • 1 cup quinoa, uncooked

  • 1½ cups water

  • 1 tsp olive oil

  • 1 medium cucumber, seeded and chopped

  • ¼ cup shredded carrot

  • ¾ cup cherry tomatoes, halved

  • 1 cup finely chopped mint

FOR THE DRESSING:

  • ¼ cup olive oil

  • ¼ cup lemon juice (from 2-3 lemons)

  • 1 tbsp red wine vinegar

  • 2 cloves garlic, pressed or minced

  • ½ tsp fine sea salt

  • freshly ground black pepper, to taste

Directions

  1. Add rinsed quinoa, olive oil, and water to the inner pot of your rice cooker.

  2. Give the ingredients a quick stir, then place the lid on top and press the switch down to begin cooking.

  3. Once the cooking cycle is done, carefully transfer the cooked quinoa to a separate bowl to cool.

  4. Once quinoa has cooled, add the vegetables and stir to combine.

  5. In a separate bowl, whisk the dressing ingredients together. Pour over the quinoa and mix well.

  6. Transfer the salad to a plate or bowl. Top with mint and enjoy.

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