Spicy Quinoa, Cucumber and Tomato Salad
(from Rachellovesdogs’s recipe box)
Source: New York Times
Serves 6 peopleCategories: Salad
Ingredients
- 1 cup quinoa
- 3 cups water
- Salt to taste
- 2 cups diced cucumber
- 1 small red onion, finely minced (optional)
- 2 cups finely diced tomatoes
- 1 to 2 jalapeƱo or serrano peppers (to taste), seeded if desired and finely chopped
- 1/2 cup chopped cilantro, plus several sprigs for garnish
- 2 tablespoons fresh lime juice
- 1 tablespoon red wine vinegar or sherry vinegar
- 3 tablespoons extra virgin olive oil
- 1 avocado, sliced, for garnish
Directions
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Place the quinoa in a bowl, and cover with cold water.
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Let sit for five minutes.
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Drain through a strainer, and rinse until the water runs clear.
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Bring the 3 cups water to a boil in a medium saucepan.
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Add salt (1/2 to 3/4 teaspoon) and the quinoa.
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Bring back to a boil, and reduce the heat to low.
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Cover and simmer 15 minutes or until the quinoa is tender and translucent; each grain should have a little thread.
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Drain off the water in the pan through a strainer, and return the quinoa to the pan. Cover the pan with a clean dishtowel, replace the lid and allow to sit for 10 minutes. Meanwhile, place the finely diced cucumber in a colander, and sprinkle with salt.
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Toss and allow to sit for 15 minutes.
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Rinse the cucumber with cold water, and drain on paper towels.
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If using the onion, place in a bowl and cover with cold water.
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Let sit for five minutes, then drain, rinse with cold water and drain on paper towels.
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Combine the tomatoes, chiles, cilantro, vinegar, lime juice and olive oil in a bowl.
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Add the cucumber and onion, season to taste with salt, and add the quinoa and cilantro. Toss together, and taste and adjust seasonings.
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Serve garnished with sliced avocado and cilantro sprigs.
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Nutritional information per serving: 236 calories; 14 grams fat; 2 grams saturated fat; 0 milligrams cholesterol; 25 grams carbohydrates; 5 grams dietary fiber; 12 milligrams sodium (does not include salt added during cooking); 6 grams protein