This Peruvian-style salad tosses quinoa with cucumber and cilantro for a cool lunch bowl.
10 min prep 12 min cook
Keeps the screen on · step-by-step guide · built-in timer
Rinse the quinoa, boil it for 12 minutes, then let it steam off in a sieve for 5 minutes.
Scrape out the seedy center of the cucumber so it does not water down the salad, then dice it.
Finely chop the cilantro and mix the lime juice with the olive oil in a small bowl.
Mix the quinoa with the dressing, taking care not to crush the grains.
Add the cucumber, finish with cilantro, and serve cold.
💡 Tip: Rinsing quinoa in a sieve noticeably reduces the soapy taste in the salad.
🍽️ Serving suggestion: Serve cold with a drizzle of lime juice.
~142
kcal calories
5
g protein
20
g carbs
4
g fat
1g
Sugar
3.8g
Fiber
294.4mg
Sodium
0.9g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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