Quinoa is the Queen of the Grains, from its exotic origins in the Andes, it adds delicious body to any salad.
Best of all the Quinoa in this recipe is organically grown in Suffolk, UK. It offers a local, and more ethical, option. The Hodmedod British Grown Quinoa is a golden-brown wholemeal grain packed full of flavour.
The mint and cucumber complement each other with some sharpness added from the Apple Cider Vinegar. This recipe is fabulous as a main or an excellent addition to any meal as a side dish.
Takes only 20 minutes from start to finish!
Quinoa is extremely versatile and works with any vegetable and flavour combination
- 1 cup Quinoa
- 2 cups water
- Salt, to taste
- Pinch pepper
- 1 large cucumber
- 3 sprigs mint
- 1 small Onion
- 2 Tbsp apple cider vinegar
- Cook Quinoa; Boil in water and simmer for 15 minutes, until all water is absorbed
- Whilst Quinoa cooks; chop cucumber, mint and onion
- Mix in a bowl
- Add Vinegar and seasoning