Prep Time:  30 min

INGREDIENTS

  • 2 Tablespoons Newell Cilantro Lime
  • 1 cup quinoa
  • 1 pint grape tomatoes, split into quarters
  • 1 large cucumber, seeds removed, cut into 1/2-inch pieces
  • Kosher salt
  • 1/4 cup roughly chopped fresh mint leaves
  • 5 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • Freshly ground black pepper

DIRECTIONS

Combine quinoa and 2 cups water in a small saucepan. Bring to a boil, stir, reduce heat to low, cover, and cook for 7 minutes. Shut off heat and let rest until water is absorbed, about 5 minutes longer. Transfer quinoa to a fine mesh strainer and rinse under cold water until thoroughly chilled. Let drain for 10 minutes.


While quinoa cooks, combine tomatoes and cucumbers in a colander set in the sink. Season with salt and toss to coat. Let drain in sink until ready to combine with quinoa

In a large bowl, toss Newell Cilantro Lime, drained quinoa, drained tomatoes and cucumbers, mint, olive oil, and red wine vinegar. Season to taste with salt.

Ready to Serve

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ORIGINAL RECIPE (4-PACK)

ORIGINAL RECIPE (4-PACK)

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ROSEMARY GARLIC (4-PACK)

ROSEMARY GARLIC (4-PACK)

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PINEAPPLE GINGER (4-PACK)

PINEAPPLE GINGER (4-PACK)

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CILANTRO LIME (4-PACK)

CILANTRO LIME (4-PACK)

$59.96
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