This refreshing dish is perfect in the summer. The mint and the cucumber give this recipe a nice, cooling quality that is welcome in the warm summer months, especially after it has been chilled in the refrigerator.
Mint grows pretty easily in a pot or in a small herb garden and this is a healthy and fun way to use it. I love to use fresh chives from my herb garden in this recipe, but scallions also work well. I don’t like an overpowering onion flavor so I go a little light on the chives/scallions in this recipe; feel free to add more to adapt to your tastes.
This recipe is easy to make and it stores well in the refrigerator for up to a week in an airtight container. It’s perfect for a picnic, potluck, as a side dish or for a quick, light lunch.
- 1 cup quinoa (rinsed if necessary)
- 2 cups water
- 1/4 teaspoon salt
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1/3 cup mint leaves, chopped
- 1/4 cup chives or scallions finely chopped
- 1/2 teaspoon coriander
- 1 1/2 cups cucumber, peeled, seeded and diced
- 1 15-ounce can garbanzo beans, rinsed and drained
- salt and pepper to taste
Bring quinoa, water and salt to a boil, then reduce heat to low. Cover and simmer until the liquid is absorbed. Remove from heat, fluff with a fork and allow to cool.
In a large bowl add lemon juice, olive oil, mint, chives or scallions and coriander. Whisk together to mix well.
Add cooled, fluffed quinoa, cucumbers and garbanzo beans to dressing mix. Stir well to coat evenly.
Salt and pepper to taste.
Quinoa is a wonderful, healthy gluten-free grain that is incredibly versatile. If you haven’t tried it yet you may want to browse through some quinoa recipes to find a few you like so you can start experimenting with it. I know when I finally started making it I wondered why I didn’t try it sooner. It’s been a welcome addition to my gluten-free diet.
I hope you enjoy this recipe as much as my husband and I do. It’s become a regular in our home when I have the fresh herbs on hand.