Lemon Quinoa Cucumber Salad
The best ever lemon quinoa salad recipe with crunchy cucumber, parsley and hemp hearts
Servings 4 people
- 1 cup golden quinoa -rinsed and drained well, ( or 2 cups cooked and chilled)
- 4 Persian cucumbers -finely chopped
- 1.5 cups filtered water
- 1/3 cup hemp seeds
- 3 scallions -finely chopped
- 1/2 cup Italian Parsley -chopped
- 1 lemon -juiced & zested
- 1 pinch sea salt +more to taste
- freshly cracked black pepper -to taste
Bring the rinsed quinoa with the water and a good pinch of sea salt to a simmer over medium high heat. Cover with a lid, reduce the flame to low and cook for about 10 to 15 minutes until all the water is absorbed. Remove from heat and allow it to sit covered for 10 minutes. Fluff with a fork and refrigerate until chilled.
Transfer two cups of the cooked and chilled quinoa to a salad bowl together with the hemp seeds, cucumbers, scallions and parsley. Add the lemon juice and zest and toss to coat well.
Taste and adjust seasonings with more sea salt and freshly cracked black pepper to taste. Serve chilled!
Calories: 302kcal | Carbohydrates: 38g | Protein: 14g | Fat: 10g | Sodium: 28mg | Potassium: 750mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1025IU | Vitamin C: 35.6mg | Calcium: 112mg | Iron: 5.7mg