Quinoa, Cucumber, and Tomato Salad

• Total time: 30 minutes

Ingredients

Quinoa:

• 1 cup quinoa
• 2 cups water
• ½ teaspoon salt

Vegetables:

• 2 cups diced cucumber (1 to 2 cucumbers, depending on size)
• 8 ounces of grape tomatoes, halved, or 4 finely chopped roma tomatoes
• ¼ cup finely chopped red onion
• 1 jalapeño pepper, seeded and finely chopped
• ½ cup chopped cilantro

Double Recipe of Lemon Vinaigrette Dressing:

• 2 cloves garlic, crushed
• 2 tablespoons fresh lemon juice
• 2 tablespoons white wine vinegar
• ½ teaspoon salt
• ½ teaspoon sugar
• ¼ teaspoon paprika
• ¼ teaspoon dried basil leaves
• ¼ teaspoon dried oregano leaves
• ¼ teaspoon dried thyme leaves
• ¼ teaspoon black pepper
• ½ cup extra virgin olive oil

Ingredients

 (serves 4)

Section

Instructions

1. Bring 2 cups of water, ½ teaspoon of salt, and quinoa to a boil in a medium saucepan.
2. Cover reduce to simmer.
3. Cook for 15 minutes or until the water is absorbed.
4. Prepare the lemon vinaigrette dressing; set aside.
5. Once the quinoa is cooked, spread out on a plate and allow to cool.
6. Prepare cucumber, grape tomatoes, red onion, jalapeño pepper, and cilantro.
7. Pour the quinoa into a large serving bowl.
8. Add the vegetables to the quinoa and toss.
9. Pour the lemon vinaigrette dressing into the quinoa mixture. Gently toss to coat the quinoa mixture with the dressing.
10. Serve.

Comments

Makes 8 half cup servings.

This is a very flavorful and colorful summer salad!

Do ahead tip: Make this salad and refrigerate a few hours in advance of serving.

This salad is a great addition to any picnic or potluck!

Categorized in

• Salads
• Side Dishes
• Grains

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