Mexican inspired dish made with cucumbers and tomatoes.

Quinoa Salpion1

Quinoa Salpion1

Quinoa en Salpicon

Marla Hingley
Mexican inspired dish made with cucumbers and tomatoes.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 4


  • 2 Tbsp lime juice
  • 1/8 tsp white pepper
  • 1 fresh jalapeño seeded and minced (or can use 2 Tbsp canned green chilies,minced)
  • ½ tsp coarse salt
  • ¼ cup olive oil
  • 1 cup quinoa
  • ½ cup cucumber peeled, seeded and diced
  • 1/2 cup tomato seeded and diced
  • ¼ cup green onions sliced - white part only
  • ¼ cup Italian parsley or cilantro, chopped
  • ¼ cup fresh mint chopped (optional)
  • Salt and freshly ground black pepper to taste


  • Make vinaigrette by whisking together lime juice, pepper, jalapeño, salt and olive oil. Set aside.
  • Place quinoa in a fine sieve and wash under running water, rubbing with hands, then drain.In a large pot, combine 1 quart water and quinoa. Bring to a boil, lower heat and simmer uncovered for about 10 minutes, until quinoa is barely tender. Strain, drain thoroughly (do not rinse) and let cool.
  • Toss together with the vinaigrette the cucumber, tomato, green onions, parsley, and mint. Add salt and pepper to taste.
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See also  Shaved Cucumber Salad


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