quinoa salad with cucumber and roasted red peppers

Name: QUINOA SALAD WITH CUCUMBER AND ROASTED RED PEPPERS
Prep time: 20 min
Cook time: 15 min
Yield: 4
Cuisine: American
Ingredients: 1 cup(s) white quinoa; 1 1/2 cup(s) chicken broth(for vegetarian, use vegetable broth); 3 clove(s) garlic; 1 large cucumber; 3 tablespoon(s) diced red onion; 1/2 large roasted red pepper; 1/4 cup(s) cider vinegar; 2 teaspoon(s) light avave syrup; 2 teaspoon(s) dijon mustard; 1/4 teaspoon(s) kosher salt; few grinds - fresh cracked black pepper; 2 tablespoon(s) olive oil

(1 RATING)

36 Pinches 8 Photos

Susan Din

Houston, TX

Updated on Sep 11, 2013

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.

Rate

prep time 20 Min

cook time 15 Min

method Stove Top

yield 4 serving(s)

Ingredients

1 cup white quinoa
1 1/2 cups chicken broth(for vegetarian, use vegetable broth)
3 cloves garlic
1 large cucumber
3 tablespoons diced red onion
1/2 large roasted red pepper
1/4 cup cider vinegar
2 teaspoons light avave syrup
2 teaspoons dijon mustard
1/4 teaspoon kosher salt
few grinds - fresh cracked black pepper
2 tablespoons olive oil

How To Make quinoa salad with cucumber and roasted red peppers

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.

Step 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.
Step 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.
Step 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.
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