Servings: 8

Weight Watcher Smart Points: 2

Preparation Time: 15 Minutes

Cooking Time: 0 Minutes

Ready In: 15 Minutes


  • ¾ teaspoon freshly ground black pepper
  • 2 medium cucumbers, seeded and cubed
  • 2 cups flat leaf parsley leaves, chopped
  • 1 pound grape tomatoes, halved
  • ½ teaspoon ground cumin
  • 1 to 2 lemons, juiced (depending on size)
  • 1¼ teaspoons kosher salt
  • 1 cup mint leaves, chopped
  • 2 teaspoons olive oil
  • 1 cup Quinoa
  • pinch crushed red pepper flakes
  • 8 scallions, white removed, thinly sliced
  • 2 cups water


  1. Halve cucumbers and use a spoon to scoop out the seeds
  2. Cut into strips and proceed to cut into a small dice
  3. I usually halve the grape tomatoes but if they are on the larger side, cut them in thirds
  4. Trim ends of scallions and thinly slice
  5. Remove parsley and mint leaves from stems
  6. Measure 1 cup mint leaves and 2 cups of parsley leaves and chop
  7. I chop them together to save time
  8. Finally, rinse quinoa and measure spices for quinoa and spices for salad.Heat a saucepan over medium high heat
  9. Add 2 teaspoons olive oil
  10. When hot, add quinoa, ½ teaspoon kosher salt, ¼ teaspoon ground cumin and a pinch crushed red pepper flakes
  11. Toast for 2 minutes
  12. Add water and bring to a boil
  13. Cover, lower light to medium and cook for 15 minutes
  14. Remove from heat and let sit for 10 minutes
  15. Fluff with a fork.In a large glass bowl, combine quinoa with vegetables, herbs, spices, lemon juice and olive oil
  16. Toss to combine, cover and refrigerate
  17. The longer this sits the better it is so if you can make it a day ahead of when you plan on serving it or at least a couple of hours
  18. Excellent with hummus and pita bread or over lettuce
  19. Enjoy!

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