Creamy cucumber and yogurt salad

• 1 English cucumber
• 1 cup nonfat plain greek yogurt
• 1/3 cup minced red onion
• 2 tablespoons finely minced fresh mint leaves
• 1 teaspoon grated lemon zest
• 1 teaspoon fresh lemon juice, or to taste
• 1/8 teaspoon salt

1. In a food processor fitted with the shredding attachment or on the coarse side of a box grater, grate the cucumber. Transfer it to a medium bowl and add the yogurt, onion, mint, lemon zest and juice, and the salt. Stir to combine. Serve.

Source: The Master Your Metabolism Cookbook, Jillian Michaels p.214-15

Red & White Quinoa Salad with Apricots & Mint

Serves 4

1/2 cup (3 ounces) white quinoa
1/2 cup (3 ounces) red quinoa
1 3/4 cups water
1/2 tsp fine sea salt
1/2 cup (3 ounces) diced dried apricots (soft, ready-to-eat type)
4 tbsp (2 ounces) raisins
6 tbsp (1 ounce) pine nuts or chopped pecans, lightly toasted in a dry skillet
3 tbsp chopped fresh mint

Dressing:
6 tbsp extra virgin olive oil
2 tbsp mellow red wine vinegar
pinch sugar
sea salt and black pepper
1/2 lemon

Combine the red and white quinoa in a sieve, rinse and drain (you can skip this step if the quinoa is pre-rinsed). Bring the water to a boil, add the salt and quinoa, reduce the heat to low, and simmer until tender and the water has been completely absorbed, 15 to 20 minutes. Spread out on a plate and let cool.

Combine the apricots, raisins, pine nuts and mint in a large bowl, and stir in the quinoa.

Whisk the olive oil, vinegar and sugar together, and season to taste with salt and pepper. Pour over the quinoa mixture, and toss gently. Taste for flavour, and adjust if needed. Just before serving, squeeze the lemon juice on top and stir the mixture gently.