Quinoa Salad With Mint

  • 5 minutes for preparation time plus 20-30 minutes cooking time

    Preparation Time

  • easy

    Difficulty Level

  • 4


Quinoa is cultivated by the people of Andes for thousands of years, while the Incas referred to it as “mother of all grains”. In the pre Columbian cultures, quinoa was the second most important food, second to potato and followed by maize. Quinoa contains Ω3 oils, phosphorus, magnesium and iron, while it is also gluten-free. The countries with the largest quinoa production are Peru, Bolivia, and Ecuador.


Aromatic, For Vegetarians, For Vegans, Gluten-free

  • 200 gr quinoa
  • 400 ml water
  • 2 spring onions, chopped
  • 20 cherry tomatoes, cut into halves
  • Cucumber cut into cubes
  • 4 tbsp olive oil
  • Juice from ½ lemon
  • 2 tsp dried mint Sunspices
  • Salt
  • Green pepper Sunspices


  1. In a pan we put the water and the quinoa and we bring them to a boil. We reduce the heat and simmer with the lid on, until quinoa absorbs all water and becomes transparent and fluffy, for about 20-25 minutes.
  2. In a bowl we put the quinoa and we add the spring onions, the cherry tomatoes, the cucumber, the olive oil, the lemon juice, the dried mint, the salt and the green pepper. We stir very well and we either immediately serve or we store it in the refrigerator for the next day. You can serve the salad with grilled halloumi cheese, chicken or any other meat leftovers.

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