Quinoa And Cucumber Salad Food

QUINOA SALAD WITH CUCUMBER

Steps:

• Bring water, quinoa, and 1 teaspoon salt to a boil in a small saucepan. Reduce heat; cover, and simmer until tender and water has been absorbed, about 15 minutes. Transfer to a baking sheet, and let cool on a wire rack.
• Combine shallot, vinegar, and red-pepper flakes in a small bowl. Gradually whisk in oil until emulsified.
• Transfer quinoa to a large bowl, and stir in cucumber, parsley, and vinaigrette. Season with salt.

QUINOA AND CUCUMBER SALAD

Steps:

• Combine quinoa and the water in a medium saucepan; add salt, and bring to a boil. Reduce heat to low; cover, and simmer until quinoa is tender and has absorbed all liquid, 11 to 13 minutes. (The germ ring should be visible along the outer edge of the grain.) Transfer to a medium bowl, and cool to room temperature.
• Add vinegar, oil, cucumber, scallions, and parsley; season with salt and pepper, and toss to combine. Serve at room temperature or chilled.

QUINOA AND CUCUMBER SALAD

Steps:

• In a med saucepan, bring quinoa and 1 cup salted water to a boil.
• Reduce to a simmer; cover and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.
• Transfer to a med bowl, and cool to room temperature.
• To quinoa, add vinegar, oil, cucumber, scallions and parsley; season to taste with salt and pepper, toss to combine.
• This can be served both room temp or chilled.

QUINOA, CUCUMBER AND CURRANT SALAD

Steps:

• Rinse quinoa well under running water and drain.
• 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.
• 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.
• 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.

QUINOA AND CUCUMBER SALAD

Steps:

• Combine quinoa and the water in a medium saucepan; add salt, and bring to a boil. Reduce heat to low; cover, and simmer until quinoa is tender and has absorbed all liquid, 11 to 13 minutes. (The germ ring should be visible along the outer edge of the grain.) Transfer to a medium bowl, and cool to room temperature.
• Add vinegar, oil, cucumber, scallions, and parsley; season with salt and pepper, and toss to combine. Serve at room temperature or chilled.