Quinoa Cucumber and Currant Salad
Elevate your mealtime with this vibrant and nutrient-packed Quinoa Cucumber and Currant Salad, a perfect blend of wholesome grains, crisp cucumber, and sweet dried currants. This refreshing dish combines fluffy quinoa with fresh parsley, fragrant mint, and a zesty lemon-olive oil dressing, bringing a medley of flavors to your table. Quick and easy to prepare in just 30 minutes (plus chill time), it’s a light yet satisfying recipe perfect for healthy lunches, potlucks, or as a versatile side dish. Serve it chilled or at room temperature to savor its bright, tangy, and herbaceous notes. Gluten-free, vegetarian, and irresistibly delicious, this salad doubles as a smart choice for clean eating without compromising on taste.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 large cucumber
- 0.5 cup dried currants
- 0.25 cup parsley
- 2 tablespoons mint leaves
- 1 large lemon
- 3 tablespoons extra virgin olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the quinoa under cold water in a fine mesh sieve to remove any bitterness.
In a medium saucepan, combine the quinoa and 2 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the water is absorbed.
Fluff the cooked quinoa with a fork and allow it to cool completely to room temperature.
While the quinoa cools, finely dice the cucumber into small, bite-sized pieces.
Chop the parsley and mint leaves finely.
In a large mixing bowl, combine the cooled quinoa, diced cucumber, dried currants, chopped parsley, and mint leaves.
Cut the lemon in half and juice it into a small bowl, discarding any seeds.
Whisk the lemon juice, olive oil, salt, and black pepper together in the bowl to make the dressing.
Pour the dressing over the salad ingredients in the mixing bowl, and toss everything gently to combine and coat evenly.
Taste and adjust seasoning if needed, adding more lemon juice, salt, or pepper to suit your preference.
Refrigerate the salad for at least 30 minutes to allow the flavors to meld together before serving.
Serve chilled or at room temperature as a side dish or a light, healthy main course.
Nutrition Facts
Calories |
1335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.1 g | 71% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2410 mg | 105% | |
| Total Carbohydrate | 197.2 g | 72% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 80.6 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 298 mg | 23% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1802 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
