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Cucumber Quinoa with Fresh Mint and Siracha

“This plant-based, protein-packed, and gluten-free quinoa recipe is fast and cooling – perfect for the summer! The secret ingredient here is the Sriracha sauce – a chili sauce with a sweet, garlicky flavor. This recipe is all about how you season, so play with your amounts of sea salt, Sriracha, lime juice, and fresh mint until your taste buds say “perfecto”! A good chef tip to note is that cooking grains with broth or stock elevates and enriches flavor!”

– Pooja Mottl,  3-day Reset

 
 

Ingredients

  • 2 cups cooked quinoa
  • 6 turns of a pepper mill
  • 4 teaspoons white wine vinegar
  • ½ teaspoon balsamic vinegar
  • 2 tablespoons fresh lime juice
  • 3 ½ teaspoons Sriracha sauce (or to taste)
  • ½ cup cooked garbanzo or pinto beans (try Eden brand canned varieties)
  • 3 inch piece organic cucumber, peeled and roughly diced into ¼ inch cubes
  • 6 medium sized (about 2 x 1 ¼ inch) fresh mint leaves, finely sliced (chiffonade) 
  • Pinch or two of sea salt or to taste (optional)

METHOD

  1. In a heavy bottomed saucepot, toast quinoa grains with oil over medium heat until you hear some “popping” of the grains. Add stock, salt, and water and bring to a boil. Lower to a simmer and cook, covered, for 15 to 20 minutes. Uncover, fluff and let cool, then transfer 2 cups worth of cooked quinoa to a large mixing bowl (your total yield will be about 2 ¼ cups).
     
  2. Add remaining ingredients to quinoa, stir with a wooden spoon to combine, and enjoy alongside fish, chicken or meat, or on its own! 

 

Yield: Approx. 2 – 4 servings
Time: approx. 30 mins (includes cooking of quinoa)

 
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