I make this recipe quite often during mid to late summer when cucumbers, tomatoes, and mint are at their peak. Combined with some homemade energy bars, this salad makes a great picnic lunch during a day hike on the trails. I pack it in small stainless steel lunch containers for each child.
You'll need to cook 2 cups of quinoa for this recipe. Prep the quinoa up to a day ahead of time so it is completely cool and ready to go for this recipe.