QUINOA SALAD WITH CUCUMBER AND ROASTED RED PEPPERS

Susan Din

By
@spatdi

This salad is cool, tangy and healthy! The perfect accompaniment to grilled chicken or fish. It's customizable-use the veggies you like! Always start with your cooked cooled quinoa and add a zesty vinaigrette, then load up the veggies!
Some ideas are tomato,roasted red pepper,cucumber,blanched green beans,broccoli florets, edamame,jalapeno,grilled corn,avocado.


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Comments:

Serves:

4

Prep:

20 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

1 c
white quinoa
1 1/2 c
chicken broth(for vegetarian, use vegetable broth)
3 clove
garlic
1 large
cucumber
3 Tbsp
diced red onion
1/2 large
roasted red pepper
1/4 c
cider vinegar
2 tsp
light avave syrup
2 tsp
dijon mustard
1/4 tsp
kosher salt
few grinds
fresh cracked black pepper
2 Tbsp
olive oil

Directions Step-By-Step

1
COOK QUINOA:

Place quinoa in a fine mesh strainer, and rinse thoroughly under cool running water for 1 full minute.
Place in a small pan along with the broth, and crushed or halved (width wise) garlic cloves.
Bring to a boil, turn down to low and cover tightly and simmer for 15 minutes. Remove lid and allow to sit for 5 minutes.
Turn out into a bowl, allowing to cool. Stir through the quinoa, and remove the garlic.
2
While the quinoa steams,
PREPARE THE VEGETABLES:

Cut the cucumber lengthwise in half and use a spoon to remove the seeds.
Cut into 1/4's lengthwise and then cut into thin strips.
Cut onions into 1/4" dice.
Cut roasted red pepper into 1/4" dice.
Place all the veg in a bowl large enough to hold the salad.
3
MAKE THE VINAIGRETTE:

Use a clean small jar with lid to shake, or a small bowl with a whisk.
Add dijon mustard, vinegar, agave, oil, salt and pepper.
Shake or whisk to combine.
4
Pour vinaigrette over the veggies and allow to marinate 15-30 minutes.
Then add the the quinoa, stirring to combine.
Chill thoroughly before serving.

About this Recipe

Main Ingredient: Rice/Grains
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: For Kids, Healthy