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.
"I added the cilantro and jalapeño during the cooking. I topped with white crumbling cheese and sliced grilled chicken so it had a pollo bowl feel-- very good. Without the cheese, I feel like it was a bit lacking. But very fresh and light. Omitted corn and avocado.also omitted sherry altogether (perhaps this is why I don't feel it was soggy at all. I also used a rice cooker which makes life easier. "- jenniferharkins
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Top-ranked recipe named "Spicy Quinoa, Cucumber, and Tomato Salad"
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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jenniferharkins 2 months agoI added the cilantro and jalapeño during the cooking. I topped with white crumbling cheese and sliced grilled chicken so it had a pollo bowl feel-- very good. Without the cheese, I feel like it was a bit lacking. But very fresh and light. Omitted corn and avocado.also omitted sherry altogether (perhaps this is why I don't feel it was soggy at all. I also used a rice cooker which makes life easier.
girico 6 months ago
kdevour 7 months ago
pnoosha 10 months agoTasty, but the quinoa makes it somewhat wet and soggy.
cjmonte 1 year agoI always like experimenting with quinoa recipes. This is a keeper.
gwenniex33 1 year agoTaste good but i dont know if i did it the rught way.....lol
nj273 1 year ago
Joey_954 1 year agoMade it without the hot peppers. Great salad.
skooggl 1 year agoVery good and easy to make!
51Melissa 2 years agoTook out the corn, added avocado. Really liked this!
mermaidgirl 3 years agoThank 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.
travelinginwards 3 years agoThis is a very YUMMMMY dish, quick to prepare, easy AND healthy. My lunch is healthier now
TheKevinJohnson 3 years agoAdvance 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.]