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Quinoa Cucumber Salad

  • Yield: 6 servings 1x


  • 1/2 cup quinoa of choice (We prefer tri color but any one will work)
  • 1 cup water
  • 1/4 tsp salt
  • 2 small cucumbers (peeled, seeds removed, cut into small pieces)
  • 1/2 cup carrots (shredded)
  • 1/2 medium red bell pepper (diced)
  • 1/2 medium yellow bell pepper (diced)
  • 1 ea green onion (chopped)
  • 1/4 cup parsley (chopped)
  • to taste salt & pepper
  • 1/2 cup lemon vinaigrette dressing (or other dressing of choice)
  • 6 medium dried apricots (diced)


  1. In small sauce pan, heat water and salt and add quinoa.
  2. Bring to a boil, cover, turn heat down to simmer and cook about 20 minutes, until most of the water is absorbed and the quinoa is soft.
  3. Remove from the heat.
  4. In a medium bowl, place all the vegetables and parsley.
  5. Add 1/2 cup of the vinaigrette dressing and stir to coat the vegetables.
  6. Add the quinoa to the vegetables and stir to combine.
  7. Season with salt and pepper to taste.
  8. Add the remaining vinaigrette and mix thoroughly.
  9. Allow to rest in the refrigerator at least an hour before serving.
  10. Top with parsley when serving.


Source: Sherry Scott

  • Category: Main Dish
  • Cuisine: Mediterranean


  • Serving Size: 1 cup
  • Calories: 116
  • Fat: 1.27 g
  • Carbohydrates: 23.94 g
  • Protein: 3.29 g
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