Skip to Content
Prep Time
25 mins
Total Time
40 mins
8 to 10


1 1/2 cups
uncooked quinoa
375 mL
medium ripe-on-the-vine tomatoes, cut into 1/4-inch (5 mm) cubes
1 cup
chopped fresh parsley
250 mL
medium English cucumber, cut into 1/4 inch (5 mm) cubes
1/3 cup
finely chopped fresh mint
75 mL
1/3 cup
extra virgin olive oil
75 mL
2 tsp
finely grated lemon zest
10 mL
3 tbsp
fresh lemon juice
45 mL
1 tsp
ground cumin
5 mL
1 tsp
5 mL
pinch cayenne pepper
salt and black pepper to taste


Step 1

Place quinoa and 2-1/2 cups (625 mL) water in a medium-sized pot and bring to a boil. Cover the pot, lower heat to medium-low and cook, undisturbed, 15 minutes, or until the quinoa is tender and the water has evaporated

Step 2

Spoon quinoa into a salad bowl and cool to room temperature. Add remaining ingredients and toss to combine. Cover and refrigerate salad until needed. Can be made few hours ahead. Toss again before serving.

Step 3

Options: Add 1/2 cup (125 mL) finely chopped red onion and/or 1/2 cup (125 mL) pitted black olives. Instead of mint, try chopped fresh basil or fresh oregano.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

× You have already rated this item.

Nutrition Facts

Nutrition Description:
Per Serving:
10 g
Saturated Fat:
1 g
20 g
2 g
4 g
13 mg
icon close

To serve you better, Sobeys is introducing 360Health Pharmacy & Wellness, our digital pharmacy service.

This page will redirect to where you can manage
your prescriptions, request refills, and book appointments, all in one place.


Check Out Our New Mobile App

A Fresh Way to Find Savings

Learn MoreArrow
Mobile App Image