Quinoa, Cucumber and Currant Salad |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Quinoa has an unique crunchiness that makes it great in a salad. This is healthy and tastes great. This recipe is from the cookbook Monday to Friday by Michele Urvater. Ingredients:
1 cup quinoa |
4 cups water |
3 tablespoons vegetable oil |
3 tablespoons balsamic vinegar or 3 tablespoons sherry wine vinegar |
2 -3 drops tabasco sauce (optional) |
1/2 cup currants or 1/2 cup raisins |
2 cucumbers |
salt & freshly ground black pepper |
Directions:
1. Rinse quinoa well under running water and drain.
2. 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.
3. 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.
4. 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.
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