Quinoa Cucumber And Currant Salad Recipes

QUINOA AND CUCUMBER SALAD

Steps:

• Combine quinoa and the water in a medium saucepan; add salt, and bring to a boil. Reduce heat to low; cover, and simmer until quinoa is tender and has absorbed all liquid, 11 to 13 minutes. (The germ ring should be visible along the outer edge of the grain.) Transfer to a medium bowl, and cool to room temperature.
• Add vinegar, oil, cucumber, scallions, and parsley; season with salt and pepper, and toss to combine. Serve at room temperature or chilled.

QUINOA SALAD WITH CUCUMBER

Steps:

• Bring water, quinoa, and 1 teaspoon salt to a boil in a small saucepan. Reduce heat; cover, and simmer until tender and water has been absorbed, about 15 minutes. Transfer to a baking sheet, and let cool on a wire rack.
• Combine shallot, vinegar, and red-pepper flakes in a small bowl. Gradually whisk in oil until emulsified.
• Transfer quinoa to a large bowl, and stir in cucumber, parsley, and vinaigrette. Season with salt.

CUCUMBER AND TOMATO QUINOA SALAD

Steps:

• Whisk together dressing ingredients. Dressing can be made up to 2 days ahead, then kept covered and refrigerated until ready to use.
• Rinse quinoa in cold water in a fine mesh sieve. Shake out excess water.
• Heat a large skillet over medium-low heat. Add just enough olive oil to coat bottom of skillet. Add drained quinoa and cook, stirring continually, until lightly toasted, about 5 minutes.
• Add broth and water to a saucepan. Bring to a boil. Add toasted quinoa, salt and garlic powder. Reduce heat to low, cover and simmer until liquid is absorbed and quinoa is tender, about 15-20 minutes. Quinoa should be able to be fluffed with a fork. Remove from heat and let sit covered for 5 minutes. (If time allows let the quinoa cool a bit before combining the salad.)
• While quinoa is cooking, wash/rinse cucumbers and tomatoes. Slice cucumbers*** in half (or quarters) lengthwise. Use a spoon to scoop out seeds. Slice. Cut tomatoes in half.
• In a large bowl, combine cooked quinoa, sliced cucumbers, halved tomatoes, and chopped cilantro with dressing. Serve right away or cover and refrigerate until ready to serve.

QUINOA AND CUCUMBER SALAD RECIPE

Steps:

• In a medium bowl, stir together lemon juice, vinegar, olive oil, garlic, salt, pepper, and basil. Add cucumber, onion, and tomato, and stir to coat. Cover tightly and refrigerate at least one hour or up to 24 hours. (You could serve this cucumber salad on its own!)
• At least 30 minutes before ready to serve, bring quinoa, 1½ c. water, and a couple pinches of salt to a boil. Reduce heat to simmer, cover, and cook 20 minutes. Then, transfer cooked quinoa to a serving bowl, fluff with fork, and allow to cool at least 10 minutes.
• Stir cucumber mixture into quinoa and serve.

SERIOUSLY GOOD QUINOA SALAD

Steps:

• Add quinoa to a fine mesh strainer, and then rinse under cool water for 30 seconds to a minute. Alternatively, add the quinoa to a bowl and cover with cool water. Move the quinoa around the bowl, and then drain the water and repeat once more, so the quinoa has been rinsed.
• Shake the quinoa of any excess liquid. Combine the rinsed quinoa and water in a medium saucepan over medium-high heat. Bring to a boil then reduce to a low simmer and cook, uncovered, until the liquid is absorbed by the quinoa, 10 to 15 minutes.
• Move the saucepan off of the heat and cover for five minutes. This extra time allows the quinoa to steam and "fluff up." Uncover, and then fluff the quinoa with a fork. Set aside to cool slightly.
• When the quinoa has cooled slightly, in a large bowl, combine the quinoa, chickpeas, cucumber, bell pepper, bok choy, nuts, seeds, dried fruit, and the herbs.
• In a small bowl, whisk the olive oil, apple cider vinegar, mustard, honey (or maple syrup), salt, and pepper until blended.
• Pour the dressing over the salad and toss well. Taste then adjust with additional salt and pepper as needed. For an extra pop of flavor, spritz the juice from a few lemon wedges over the salad. Serve.

QUINOA AND CUCUMBER SALAD

Steps:

• In a med saucepan, bring quinoa and 1 cup salted water to a boil.
• Reduce to a simmer; cover and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.
• Transfer to a med bowl, and cool to room temperature.
• To quinoa, add vinegar, oil, cucumber, scallions and parsley; season to taste with salt and pepper, toss to combine.
• This can be served both room temp or chilled.

QUINOA, CUCUMBER AND CURRANT SALAD

Steps:

• Rinse quinoa well under running water and drain.
• Bring water to a boil in a medium size saucepan over medium heat. Add the quinoa and simmer uncovered until tender, 10 to 15 minutes.
• Meanwhile, mix the oil, vinegar and Tabasco if using in a serving bowl. Add the currants. Peel, seed and cut the cucumbers into small dice and add them to the bowl.
• When the quinoa is tender, drain it well and add to bowl. Toss all ingredients together while the grain is still warm. Season to taste with salt and pepper and serve at room temperature or chilled.

CUCUMBER QUINOA SALAD

Steps:

• Toss all ingredients together until combined. Serve immediately.
• Whisk all ingredients together in a small bowl until combined.