Wednesday, April 7, 2010

Quinoa Cucumber Salad

Okay, if I eat another leftover easter ham sandwich or one more Reese's peanut butter egg...there's going to be trouble. And by trouble I mean elastic waist pants. It doesn't help any that I have visited both here and here in the past two nights. So let's try something light and healthy for a change, no?

This salad is really fresh tasting and keeps fairly well overnight. It would likely make a good side dish to some fish but I usually just end up calling it a meal all on it's own.

Quinoa Cucumber Salad
1 cup quinoa, rinsed
1.5 TB red wine vinegar
1 TB olive oil
1 cucumber, de-seeded and thinly sliced
3 scallions, thinly sliced
1/4 cup parsley leaves, finely chopped

Bring quinoa and 1 cup salted water to a boil. Reduce to a simmer and cook, covered, until all of the water is absorbed and quinoa is tender, usually around 12 minutes. Transfer to a bowl and allow to cool to room temperature.

Add vinegar, oil, scallions, parsley and cucumber to the quinoa. I usually use a regular cucumber that I remove the seeds from with a little spoon, but an english cucumber could be an easier way to go. Season with salt and pepper and enjoy! It's delicious room temp or chilled, making it a great potluck dish.


  1. yum! i've never made my own quinoa. i'll try it this weekend!

  2. It's my favorite new little grain! I find it easier to make than rice. I have a hard time getting rice just right.

  3. Perfect timing! We're off to a potluck on Saturday, and I'm looking for something to bring! This is great.

    Oh, Old the brandy old fashions- i need to get over there for some of those, soon!

  4. I am going to make this tomorrow. Weirdly, I have everything I need for it already. Quinoa is a new love of mine. Cucumber is an old love.

  5. I love quinoa, and this looks to be a lovely recipe! I can't wait to try it.

  6. You will all have to let me know how it turns out!


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