Quinoa cucumber salad

Salads & Sides & Soups
Written By ANNA Test Kitchen

Prep the quinoa ahead of time, to make this grain salad as easy as it is light, and the leftovers pack up easily to make a satisfying lunch.

Ingredients

3/4 cup quinoa

1 1/2 cups chicken stock or water

1 cup chopped cucumbers

8 grape tomatoes, sliced

1/2 cup sliced green onions

1/4 cup chopped fresh mint leaves

2 tablespoons chopped fresh dill

1/4 cup fresh lemon juice

1/2 cup extra virgin olive oil

Sea salt and freshly ground pepper, to taste

Preparation

Rinse quinoa under cold water. In medium saucepan, combine quinoa with chicken stock or water. Bring to boil. Turn heat to low. Cover with lid and cook 15 to 17 minutes. Remove from heat and let stand 5 minutes. Fluff quinoa and let cool. Add cucumbers, tomatoes, green onions, mint and dill. Pour in lemon juice and olive oil. Season with salt and pepper and toss well to coat.

Serves 6.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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