Quinoa cucumber salad recipe
| Serves | 8 |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Total time | 35 minutes |
| Meal type | Main Dish, Salad, Side Dish |
| Allergy list | Wheat |
| Misc | Pre-preparable, Serve Cold |
| Occasion | Casual Party |
| Region | American |
| Description | This salad is a gluten-free refreshing option perfect for summer parties and potlucks! |
| Submitted by |
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Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
- 2 cups quinoa
- 6 cups water
- 1 large cucumber (peeled and chopped)
- 1 cup green onions (finely chopped)
- 1 handful cherry tomatoes (chopped)
- 1 cup basil (finely chopped)
- ¼ cup red wine vinegar
- ½ cup olive oil
- 2 tablespoons lemon juice (fresh)
- 1 tablespoon honey
- 1 small avocado (sliced)
- salt (to taste)
- pepper (to taste)
Directions
Step 1
Place the quinoa in a bowl.
Cover with cold water and allow it to sit for 5 minutes.
Drain this soaked quinoa through a fine strainer until the water runs clear.
Step 2
Bring water to boil in a medium saucepan.
Once boiling, add a pinch of salt and the quinoa.
Cover and simmer for 15 minutes or until quinoa is tender and translucent. The grains will have a small thread running through each grain.
Drain off water in the pan through a fine strainer, return quinoa back to pan, place a clean dishtowel over the pan and cover with pan lid for 10 minutes.
Step 3
While the quinoa is setting, chop the cucumber, place is colander, sprinkle and toss with salt.
Cover with a dishtowel and allow it to sit for 15 minutes.
Chop the tomatoes, onions, and basil. Rinse the cucumber.
Combine cucumber, tomatoes, onions, and basil in one large bowl.
Step 4
To make the vinaigrette, combine the red wine vinegar, honey, and lemon juice in a small bowl.
Slightly whisk to combine.
Slowly whisk in the olive oil; add salt and pepper to taste.
Step 5
Last, mix in the quinoa.
Add the vinaigrette and toss to coat.
Finally, gently fold in the crumbled feta.
Slice the avocado and serve on the side or on top!
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