Skip to Content

Quinoa Salad with Cucumber and Black Olives

Quinoa salad with cucumber and black olives on a plate.

Cooking quinoa is very easy, just like cooking rice. I prefer to soak quinoa for about 20 to 30 minutes before cooking it to get rid of saponin that gives quinoa a bitter taste. Make sure to rinse quinoa well after soaking.

Quinoa Salad with Cucumber and Black Olives

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

  • ½ cup quinoa, soaked and rinsed
  • 1 cup water
  • ½ cup fresh cilantro, chopped
  • ½ English cucumber, chopped
  • 1 can (375 mL) sliced black olives, drained
  • 1 Tbsp balsamic vinegar
  • 2 Tbsp olive oil
  • salt to taste

Instructions

  1. In a small pot, add the quinoa and water. Add salt to taste. Bring the quinoa to a boil. Reduce heat. Cover the pot and let the quinoa simmer for about 10 minutes or until water is absorbed. Quinoa burns easily, so be careful. Let the quinoa cool to room temperature.
  2. In a bowl, mix the quinoa, cilantro, cucumber, olives, balsamic vinegar and olive oil.

Did you make this recipe?

If you tried this recipe, please give it a 5-star rating! To do this, click on the stars above. You can also leave a review or comment below. And don't forget to tag me @mariaushakova.blog if you share a picture on Instagram!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hasmik Hakobyan

Wednesday 7th of November 2012

Looks delicious!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe