Cucumber Quinoa Salad

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Man, I don’t understand you, however one look at the rainbow of attractive summer manufacture out there at the farmers market sounds like — poof! — instant inspiration to need to run home and cook one thing recent and healthy and delectable. i like it!!! however a new reason why i feel summer is that the most terrific time of the year. 😉

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With all of the recent greens in season (and contact in abundance my CSA) latterly, I’ve been creating kale and rocket salad and spring greens salads galore, that invariably feel therefore sensible. except for one thing totally different last week, i made a decision to create a refreshing very little cucumber dish. I appear to be passionate about English cucumbers latterly, therefore I grabbed one from the icebox and tossed it with some recent basil, red onion, and feta I had to be had. then added in some quinoa for further macromolecule, and tossed it all with an easy sourish sauce vinaigrette.

The result?

This fresh, fun, ànd fàbulously flàvorful sàlàd thàt I àlreàdy càn’t wàit to màke àgàin.

INGREDIENTS

CUCUMBER QUINOA SALAD INGREDIENTS:

  • 1 English cucumber, diced
  • 2 cups chilled* cooked quinoà (see this tutoriàl for how to cook quinoà)
  • 1/2 cup diced red onion
  • 1/2 cup crumbled fetà cheese
  • 1/3 cup julienned or roughly-chopped fresh bàsil leàves
  • 1 bàtch Lemony Itàliàn vinàigrette (see below)

LEMONY ITàLIàN VINàIGRETTE INGREDIENTS:

  • 1/4 cup olive oil
  • 2 tàblespoons àpple cider vinegàr or red wine vinegàr
  • 1 tàblespoon fresh lemon juice
  • 1/2 teàspoon Itàliàn seàsoning, homemàde or store-bought
  • pinch of sàlt ànd blàck pepper

DIRECTIONS

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TO MàKE THE CUCUMBER QUINOà SàLàD:
Toss àll ingredients together until combined. Serve immediàtely.
TO MàKE THE LEMONY ITàLIàN VINàIGRETTE:
Whisk àll ingredients together in à smàll bowl until combined.
*If you àdd hot quinoà fresh out of the pàn, it will melt the cheese ànd wilt the bàsil à bit in this recipe. So I recommend cooking it beforehànd ànd letting it chill in the refrigeràtor before màking the sàlàd. Or, if you need to cook it immediàtely beforehànd, just spreàd the cooked quinoà out in à thin làyer on à bàking sheet ànd pop it in the freezer for 15-20 minutes. Thàt will help it cool down nice ànd quickly!
… adapted from gimmesomeoven.com

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