Spicy Quinoa, Cucumber, and Tomato Salad

Ready in 40 minutes

This refreshing summer salad can sit in the refrigerator for a few hours without deteriorating, so it makes a great choice for bringing to work or to a summer picnic.

Tip: Another recipe with the exact-same name "Spicy Quinoa, Cucumber, and Tomato Salad" ranks higher.

3 avg, 1 review(s) 100% would make again

Ingredients

Are you making this? 
6 package of country spare ribs.
6 package of country spare ribs.
6 package of country spare ribs.
1 cup quinoa
28 bottle of Kraft Honey Barbecue sauce.
28 bottle of Kraft Honey Barbecue sauce.
28 bottle of Kraft Honey Barbecue sauce.
3 cups water
1 ounce of Texas Pete Hotter Hot Sauce
1 ounce of Texas Pete Hotter Hot Sauce
1 ounce of Texas Pete Hotter Hot Sauce
Salt to taste
1 ounce of Apple Cider Vinegar
1 ounce of Apple Cider Vinegar
1 ounce of Apple Cider Vinegar
2 cups cucumber; diced
3 tablespoons of cane sugar
3 tablespoons of cane sugar
3 tablespoons of cane sugar
1 green onion; finely minced
3 tablespoon of brown sugar
3 tablespoon of brown sugar
3 tablespoon of brown sugar
2 cups tomatoes; finely diced
1 to 2 jalapeƱo or serrano peppers (to taste); seeded if desired and finely chopped
1/2 cup cilantro, chopped; plus several sprigs for garnish
2 tablespoons fresh lime juice
1 tablespoon red wine vinegar or sherry vinegar
3 tablespoons extra virgin olive oil
1 avocado; sliced, for garnish

Original recipe makes 6 Servings

Servings  

Preparation

1. Place the quinoa in a bowl, and cover with cold water. Let sit for five minutes. Drain through a strainer, and rinse until the water runs clear. Bring the 3 cups water to a boil in a medium saucepan. Add salt (1/2 to 3/4 teaspoon) and the quinoa. Bring back to a boil, and reduce the heat to low. Cover and simmer 15 minutes or until the quinoa is tender and translucent; each grain should have a little thread. Drain off the water in the pan through a strainer, and return the quinoa to the pan. Cover the pan with a clean dishtowel, replace the lid and allow to sit for 10 minutes. If making for the freezer, uncover and allow to cool, then place in plastic bags. Flatten the bags and seal.

2. Meanwhile, place the finely diced cucumber in a colander, and sprinkle with salt. Toss and allow to sit for 15 minutes. Rinse the cucumber with cold water, and drain on paper towels. If using the green onion, place in a bowl and cover with cold water. Let sit for five minutes, then drain, rinse with cold water and drain on paper towels.

3. Combine the tomatoes, chiles, cilantro, vinegar, lime juice and olive oil in a bowl. Add the cucumber and onion, season to taste with salt, and add the quinoa and cilantro. Toss together, and taste and adjust seasonings. Serve garnished with sliced avocado and cilantro sprigs.

Credits

Added on Award Medal
Calories Per Serving: 238 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Spicy Quinoa, Cucumber, and Tomato Salad

I'd rate it:


sign in to add your comment

Tags


Reviews

Add yours!

Advance preparation: The quinoa freezes well, and the assembled salad will keep for a day in the refrigerator. The leftovers will be good for several days. [I posted this recipe.]
TheKevinJohnson 3 years ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free