Spicy Quinoa Garden Salad
A quick and refreshing summer salad is an ideal side dish to go with the summer BBQ.
Yield
4 servingsPrep
15 minCook
15 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
quinoa
|
|
| 2 | cups |
water
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | large |
cucumbers
diced, about 2 cups |
|
| 1 | small |
red onion
finely chopped |
|
| 2 | large |
tomatoes
finely diced, about 2 cups |
|
| 1 | cup |
avocados
peeled and cubed, 1 avocado |
*
|
| 1 | each |
jalapeño pepper
seeded and finely chopped |
*
|
| ¼ | cup |
cilantro
packed and chopped |
|
| 1 | each |
limes
juice, about 2 tablespoons |
|
| 1 | tablespoon |
red wine vinegar
|
|
| ¼ | cup |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
quinoa
|
|
| 473 | ml |
water
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | large |
cucumbers
diced, about 2 cups |
|
| 1 | small |
red onion
finely chopped |
|
| 2 | large |
tomatoes
finely diced, about 2 cups |
|
| 237 | ml |
avocados
peeled and cubed, 1 avocado |
*
|
| 1 | each |
jalapeño pepper
seeded and finely chopped |
*
|
| 59 | ml |
cilantro
packed and chopped |
|
| 1 | each |
limes
juice, about 2 tablespoons |
|
| 15 | ml |
red wine vinegar
|
|
| 59 | ml |
olive oil
|
|
Directions
In large saucepan, bring 2 cups water to boil.
Rinse quinoa, add into saucepan, and bring to a boil again, then reduce heat to medium-low or low to retain a gentle simmer.
Cover and simmer 15 minutes. Remove from heat, and let stand for another 5 minutes with lid on. Fluff quinoa with fork.
Meanwhile, place cucumber in colander, sprinkle salt over, and toss to coat.
Let sit for 15 minutes. Rinse cucumber with cold water, and place on paper towels to remove excess water.
Place onions in a bowl that's covered with cold water. Let sit for 10 minutes, drain, rinse with cold water and place on paper towels to remove excess water.
Add quinoa, drained cucumber, onions, tomatoes, avocado, jalapenos, and cilantro in large mixing bowl.
In small bowl, whisk together vinegar, lime juice and olive oil until well combined.
Pour dressing over salad, and gently toss until well mixed and evenly coated.
Serve warm, at room temperature or chilled.
