Cucumber Quinoa with Fresh Mint and Sriracha

Recipe courtesy of Alter Eco Foods


2 cups cooked quinoa

6 turns of a pepper mill

4 teaspoons white wine vinegar

½ teaspoon balsamic vinegar

2 tablespoons fresh lime juice

3 ½ teaspoons Sriracha sauce (or to taste)

½ cup cooked garbanzo or pinto beans (try Eden brand canned varieties)

3 inch piece organic cucumber, peeled and roughly diced into ¼ inch cubes

6 medium sized (about 2 x 1 ¼ inch) fresh mint leaves, finely sliced (chiffonade)

Pinch or two of sea salt or to taste (optional)


1. In a heavy bottomed saucepot, toast quinoa grains with oil over medium heat until you hear some “popping” of the grains.

2. Add stock, salt, and water and bring to a boil. Lower to a simmer and cook, covered, for 15 to 20 minutes.

3. Uncover, fluff and let cool, then transfer 2 cups worth of cooked quinoa to a large mixing bowl (your total yield will be about 2 ¼ cups).

4. Add remaining ingredients to quinoa, stir with a wooden spoon to combine, and enjoy alongside fish, chicken or meat, or on its own.

Published by WholeFoods Magazine Online, 5/27/2015