Easy Recipe
Prep Time
15 minutes
Cook Time
20 minutes

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.

Preparation Note

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.



6 cups cooked quinoa
1 large cucumbers diced (about 2 to 3 cups)
3 cups roma tomatoes diced
½ cups finely chopped fresh mint
½ cups finely chopped parsley


½ cups freshly squeezed lemon juice
cups extra virgin olive oil
2 cloves garlic crushed 
1 teaspoons Herbamare