Cucumber and Pomegranate Salad
Fresh Salad, Perfect as a Light Appetizer or Side Dish
by
Lili Mladenova
Prep time
5 min
Cook time
10 min
Total time
15 min
Ingredients
Instructions
Cook the quinoa as you normally would, or using your preferred method. Allow it to cool completely.
Tip: Quinoa is cooked in a 2:1 ratio (water:quinoa). Rinse the quinoa thoroughly under running water. Bring the water to a boil, then reduce the heat to low and add the quinoa. Cover with a lid and simmer for 15 minutes. Remove the pot from the heat and let it rest for 5 minutes without removing the lid. After 5 minutes, fluff the quinoa with a fork and allow it to cool.
Cut the cucumbers into small cubes and place them in a suitable bowl.
Add the pomegranate seeds, finely chopped spring onions and mint, and the cooled quinoa.
Drizzle with the freshly squeezed lemon juice and olive oil. Season with salt to taste and mix well.
Nutritional information not available
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