Lemon Cucumber Quinoa

Ingredients:

1 cup white quinoa 250 mL
2 cups low-sodium vegetable broth 500 mL
1/2 cup cucumber slices, cut into quarters 125 mL
2 Tbsp canola oil 30 mL
1/4 cup slivered almonds 60 mL
1/2 cup dried cranberries 125 mL
1/2 lemon, juiced (about 2 Tbsp/30 mL)

Instructions:

1. In fine sieve, rinse quinoa well under cool water. Drain well.
2. In large pot, boil vegetable broth over medium heat. Cook quinoa in broth until tender but still firm, about 15 minutes. It’s done when germ separates, making it look like a curlicue. Drain well and return quinoa to pot off heat. Cover with tea towel and replace lid, allowing quinoa to steam and produce fluffy texture as it cools.
3. In salad bowl, toss quinoa with remaining ingredients. Chill and pack to go!

Photos and Recipe provided with permission from CanolaInfo.org

Per Serving (3/4 cup- 175 ml)	Servings: 4.5
Calories	254
Total Fat	10g
Saturated Fat	1g
Cholesterol	0mg
Carbohydrates	35g
Fiber	4g
Sugars	11g
Protein	6g
Sodium	58mg
Potassium	256mg

Recipe Name

Lemon Cucumber Quinoa

Published On

2016-05-10

Preparation Time

0H5M

Cook Time

0H15M

Total Time

0H20M

Average Rating

Based on 6 Review(s)

Category: Recipes

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