Cucumber Quinoa Salad

Prep Time
20 minutes
Cook Time
40 minutes



  • 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


  • 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


  1. Rinse 1 cup of quinoa under cold water. Place quinoa, 1½ cups water, and 1 tsp olive oil in the inner pot of your rice cooker.
  2. Stir the quinoa mixture, cover with the lid, and start the cooking cycle.
  3. Once the quinoa is cooked, transfer it to a bowl and let it cool.
  4. Add chopped cucumber, shredded carrot, halved cherry tomatoes, and finely chopped mint to the cooled quinoa.
  5. In a separate bowl, whisk together ¼ cup olive oil, ¼ cup lemon juice, 1 tbsp red wine vinegar, 2 cloves pressed garlic, ½ tsp sea salt, and freshly ground black pepper to taste.
  6. Pour the dressing over the quinoa mixture and mix well.
  7. Transfer the quinoa salad to a serving plate or bowl, and top with additional mint.