Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Inactive Prep Time: 20 minutes
Ingredients
- 1 cup quinoa
- 1/2 English cucumber, seeded and chopped
- 2 tablespoons roughly chopped fresh cilantro leaves
- 1/2 cup pine nuts, toasted
- 2 tablespoons lemon infused olive oil
Method
- Soak the quinoa in water for 15 minutes, then drain. In a saucepan over medium heat, combine quinoa and about 1 1/2 cups of water. Bring to a full boil. Cover the pot, and let the quinoa cook for another minute.
- Turn the heat down to very low and cook for 15 minutes. Remove the pot from the heat and let it sit for 5 minutes with the lid on.
- Uncover the quinoa and fluff gently with a fork. Set aside to cool.
- Meanwhile, put the chopped cucumber, cilantro, toasted pine nuts and the olive oil in a serving bowl. Season with salt and pepper, to taste, then add the quinoa and toss. Eat and enjoy!