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Quinoa Cucumber Salad

1 cup quinoa
1 1/2 cups cucumber, diced
1 cup carrot, finely diced
1 Tbsp. plus 2 tsp. The Spice Hunter Fines Herbes
2 Tbsp. red wine vinegar
½ tsp. salt, plus more to taste (optional)
1 Tbsp. olive oil

Place quinoa in a fine mesh strainer and rinse well. Place in a medium saucepan along with 2 cups of water. Bring to a boil, cover, reduce heat and simmer 15 minutes or until quinoa is cooked and water is fully absorbed. Set aside to cool to room temperature. Once quinoa has cooled, mix in the remaining ingredients and chill for at least 1 hour before serving.