Source: CanolaInfo Test Kitchen | Catégorie: Salades, Plats d’accompagnement

Lemon Cucumber Quinoa

The crunch of cucumber meets hearty quinoa in this bright, light dish that makes for a satisfying meal or side dish on-the-go. Canola oil carries the flavors of the salad while adding a healthy dose of omega-3 fat.

Lemon Cucumber Quinoa


  • 1 cup white quinoa 250 mL
  • 2 cups low-sodium vegetable broth 500 mL
  • 1/2 cup cucumber slices, cut into quarters 125 mL
  • 2 Tbsp canola oil 30 mL
  • 1/4 cup slivered almonds 60 mL
  • 1/2 cup dried cranberries 125 mL
  • 1/2 lemon, juiced (about 2 Tbsp/30 mL)


  • 1. In fine sieve, rinse quinoa well under cool water. Drain well.

  • 2. In large pot, boil vegetable broth over medium heat. Cook quinoa in broth until tender but still firm, about 15 minutes. It’s done when germ separates, making it look like a curlicue.
Drain well and return quinoa to pot off heat. Cover with tea towel and replace lid, allowing quinoa to steam and produce fluffy texture as it cools.

  • 3. In salad bowl, toss quinoa with remaining ingredients. Chill and pack to go!


3 1/2 cups (875 mL)


3/4 cup (175 mL)


Per Serving

Lipides10 g
Gras saturés1 g
Cholestérol0 mg
Glucides35 g
Fibres4 g
Sucres11 g
Protéines6 g
Sodium58 mg
Potassium256 mg