Quinoa and Cucumber Salad |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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In search of ways to eat healthier, I came across this recipe in Everyday Food Jan/Feb edition. This recipe provides a complete protein meal, but knowing my DH meat will have to be served with it! Ingredients:
1 cup quinoa, rinsed |
2 tablespoons red wine vinegar |
1 tablespoon olive oil |
1/2 english cucumber, quartered lengthwise and thinly sliced |
3 scallions, thinly sliced (both white and green parts) |
1/4 cup packed fresh parsley leaves |
salt and pepper |
Directions:
1. In a med saucepan, bring quinoa and 1 cup salted water to a boil.
2. Reduce to a simmer; cover and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.
3. Transfer to a med bowl, and cool to room temperature.
4. To quinoa, add vinegar, oil, cucumber, scallions and parsley; season to taste with salt and pepper, toss to combine.
5. This can be served both room temp or chilled.
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