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Stanford Health Care

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