Recipe courtesy of Aida Mollenkamp

Cucumber-Bell Pepper Quinoa

Name: Cucumber-Bell Pepper Quinoa
Prep time: P0Y0M0DT0H3M0.000S
Cook time: P0Y0M0DT0H17M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 6 servings
Ingredients: 4 cups water; 2 teaspoons kosher salt; 2 cups quinoa; 1/2 medium English cucumber, halved lengthwise, small dice (about 1 1/4 cups); 1/2 medium red bell pepper, small dice (about 2/3 cup); 1 teaspoon white wine vinegar; 1 tablespoon olive oil

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Level: Easy
Total: 20 min

Prep: 3 min
Cook: 17 min

Yield: 6 servings

Nutrition Info

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Ingredients

4 cups water

2 teaspoons kosher salt

2 cups quinoa

1/2 medium English cucumber, halved lengthwise, small dice (about 1 1/4 cups)

1/2 medium red bell pepper, small dice (about 2/3 cup)

1 teaspoon white wine vinegar

1 tablespoon olive oil

Directions

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Watch how to make this recipe.

Combine water and salt in a large pot and bring to a boil over high heat. Meanwhile, rinse the quinoa. Add the quinoa and stir briefly. When it returns to a boil, reduce the heat to low and simmer gently until quinoa absorbs the liquid and grains are tender, about 10 to 15 minutes.
When quinoa is ready, stir in remaining ingredients until well combined. Taste, adjust seasoning, as needed, and serve.