Notice: Users may be experiencing issues with displaying some pages on stanfordhealthcare.org. We are working closely with our technical teams to resolve the issue as quickly as possible. Thank you for your patience.
 

Latest on Patient Care

Learn More »

COVID-19 Updates »

Updated Visitor Policy »

Minty Cucumber-Quinoa-Grape Salad

PART OF: NUTRITION SERVICES FOR CANCER PATIENTS > ALL RECIPES

Herbs, vegetables, fruits, and whole grains pack a phytonutrient-dense punch! Enjoy this refreshing and light side dish at your next summer meal.

Serves:  6

Per Serving:  185 calories, 36g carbohydrates, 4.5g fiber, 6g protein, 2g fat, 0mg cholesterol 

Ingredients:

1 ¼ cup quinoa (white or black), well rinsed

½ teaspoon freshly ground black pepper

3 tablespoons fresh lemon juice

½ red onion, diced

3 tablespoons fresh lime juice

¼ teaspoon fine sea salt 

1 large (1-pound) seedless English cucumber, diced

1 tablespoon agave nectar or honey

1 cup of seedless red grapes, halved

2 cloves garlic, minced

½ cup chopped fresh mint 

Cooking Directions:

  1. Combine quinoa and 2 ¼ cups water in a medium saucepan and bring to a boil. Lower heat, cover the pan and simmer until quinoa is tender and a white "tail" appears around each grain, about 15 minutes. Remove from heat and let sit, covered, 5 minutes. Transfer to a medium bowl and cool.
  2. In a large bowl, whisk together lemon juice, lime juice, agave/honey, garlic, salt and pepper. Add quinoa, cucumber, grapes, onion and mint, and toss to combine.

Recipe from: Whole Foods Market