Cucumber and Quinoa Salad
This cucumber and quinoa salad reminded me of summer. The light taste of the organic cucumber paired well with the freshly squeezed lemon juice. Parsley added a pop of color to the normally bland looking quinoa, which felt tender compared to the crispness of the cucumber. I added Californian extra virgin olive oil to bring even more flavor to the dish, along with salt, pepper, and garlic powder (a repeat ingredient in most of my cooking experiments). The simple flavors of each of the ingredients combined well, as not to overpower one another. I can imagine bringing this salad to a picnic on a hot summer day. What could be more refreshing than the flavors of lemon and cucumber all in one dish? I guess you could say ice cream (which is so true!), but I’ll tackle an ice cream recipe another day. For now, here is the recipe to this refreshing salad.
Cucumber quinoa salad:
*Recipe found at www.taste.com.au
*Serves 4 as a side and the cook/prep time of this dish was about 20 to 25 minutes
1 cup of organic quinoa, rinsed
2 cups of water
1 cup of organic English cucumber pieces (cut into small cubes about 1 cm in length)
1 – 2 tbsp of parsley, finely chopped
1 tbsp of extra virgin olive oil
1/2 of a lemon, juiced
1/4 tsp of salt, pepper, and garlic powder
1- Rinse the quinoa until the water runs clear through the bottom. Then add the quinoa and water to a sauce pan. Adjust the heat setting to medium-high. Lower the heat to medium-low as soon as the contents start boiling. Allow the quinoa and water to simmer and cook for about 10 minutes (or until the water has been soaked up and the quinoa is tender).
2- While the quinoa is cooking, chop and peel the cucumber and dice the parsley. When the quinoa is finished cooking, add the remaining ingredients and stir. It is ready to serve (unless you want to chill it). Simple and delicious.
Thanks to the filling and healthy quinoa (which, according to the package has 6g of protein in 1/4 cup of dry quinoa), I was satisfied after one serving. I would recommend using this as a cold salad in the summer and possibly adding some red bell pepper to the mix (to add even more color). Feel free to post your favorite quinoa recipes?