It is an amazing healthy salad that will be loves by both vegetarians and carnivores. At one part pre-rinsed quinoa to two parts colds water, bring quinoa to simmer and cook for 20 minutes until the water is absorbed. Bring cooked quinoa onto a plate and spread out to cool.
Meanwhile, dry roast flaked almonds in a frying pan. Once golden, add raisins, chopped mint and spring onions.
Peel strips of skin from a whole cucumber to make stripes. Then, remove the seeds and chop into half-moon slices.
Add half cherry tomatoes and the cold quinoa. Gently mix in with your fingers. Season with salt and pepper. Dress with a good squeeze of lime and drizzle of olive oil. Finish with a few fresh mint leaves. Amazing vegetarian salad – done! Cook this recipe with a photo!