Quinoa Cucumber Salad

A refreshing and simple grain salad

Authored by: Polly Pitchford, Full Spectrum Health

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  • Cooking Time: Under 30 minutes
  • Serves: 4
  • Suitable Diets: Low Fat, Macrobiotic, Vegan, Vegetarian


  • pinch of salt
  • 1/2 medium red onion, diced
  • 2 teaspoons Umeboshi Paste
  • 1 cup Quinoa
  • 18 ounces water
  • 1 kirby cucumber, peeled and diced
  • 1/2 cup parsley, chopped


Roast Quinoa in cooking pot over medium heat, stirring constantly untillightly toasted and fragrant. Add water and salt, cover and bring to a boil, reduce heat and simmer about 25 minutes. Meanwhile, mix Umeboshi Paste with cucumber and onion. When Quinoa is done, turn out into a large bowl and let cool a bit. Add parsley, cucumber and onion to grain and toss to mix.