Cucumber Soup With Quinoa

Cucumber Soup With Quinoa

Here’s a refreshing soup that’s ideal to beat this summer heat. See This post and find out how to make this easy-to-make soup!



  • 4 medium cucumbers,
  • Peeled and chopped
  • 1 cup cooked quinoa
  • 1 tablespoon olive oil + to drizzle
  • 2 teaspoons cumin powder
  • 6-8 garlic cloves, finely chopped
  • ½ inch ginger piece, finely chopped
  • 2 teaspoons lemon juice
  • 4 tablespoons chopped fresh parsley
  • Salt to taste
  •  ½ cup sour cream
  • ¼ cup yogurt
  • ¼ cup chopped fresh mint
  • 1 teaspoon curry powder
  • A few fresh mint sprigs for garnish


1. Heat oil in a nonstick pan. Add the cumin powder, garlic, ginger, and lemon juice. Sauté till the raw flavor of the garlic and ginger goes away.
 2. Add parsley, quinoa, and salt mix well, and cook for two to three minutes or till the mixture is dry. Transfer to a bowl and set aside to cool down.
3. Blend the cucumbers with sour cream, yogurt, remaining parsley, mint, and curry powder to a smooth paste.
4. Transfer to a serving bowl. Top with quinoa mixture, drizzle oil and serve chilled garnished with mint sprigs.


Some Information About Quinoa:

How much land is used to grow quinoa?
The area of quinoa production has had a rapid increase over the past 30 years, from only 36,000 hectares in the Andes Region of South America in the early 1980s to 83,000 hectares in 2009 Most quinoa production is done by small farmers for use at home to improve nutrition and food security. Canada and the United States are estimated to produce quinoa on the largest areas of land outside of the Andes region.

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