Spicy Quinoa, Cucumber, and Tomato Salad
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."Thank you for this recipe. I just made this salad and I'm very happy with the outcome. I substituted a few ingredients based on what was in my cupboard and preference. Rice bran oil in place of olive oil is much lighter and balsamic vinegar works well in place of red wine vinegar. The only trouble I had is my quinoa is a bit wet and soggy however I think I'll work that out with practice." - mermaidgirl
Yield: 6 Servings Ready in 40 minutes
690 people trying soon
|3 cupswater; (vegetable or chicken stock, optional)|
|salt to taste|
|2 cupscucumber; diced|
|1 green onion; finely minced|
|2 cupstomatoes; finely diced|
|1 to 2 jalapeño or serrano peppers (to taste); seeded, if desired, and finely chopped|
|1/2 cupcilantro; chopped; plus several sprigs for garnish|
|2 tablespoonsfresh lime juice|
|1 tablespoonred wine vinegar or sherry vinegar|
|3 tablespoonsextra virgin olive oil|
|1 avocado; sliced, for garnish|
Spicy Quinoa, Cucumber, and Tomato Salad 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 (or stock) 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, chilis, 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.
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