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Spicy Quinoa Salad with Tomato & Cucumber

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Recipe

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Yield

6 servings

Prep

12 min

Cook

15 min

Ready

35 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 cup quinoa
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3 cups water
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1 x salt
to taste
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2 cups cucumbers
diced
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1 small red onion
finely minced
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2 cups tomatoes
finely diced
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1 each jalapeño pepper
or to taste, seeded and minced
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½ cup cilantro
plus morel sprigs for garnish, chopped
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2 tablespoons lime juice
fresh
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1 tablespoon red wine vinegar
or sherry vinegar
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2 ½ tablespoons olive oil, extra-virgin
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1 each avocados
ripe and sliced, for garnish
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Ingredients

Amount Measure Ingredient Features
237 ml quinoa
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7.1E+2 ml water
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1 x salt
to taste
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473 ml cucumbers
diced
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1 small red onion
finely minced
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473 ml tomatoes
finely diced
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1 each jalapeño pepper
or to taste, seeded and minced
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118 ml cilantro
plus morel sprigs for garnish, chopped
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3E+1 ml lime juice
fresh
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15 ml red wine vinegar
or sherry vinegar
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38 ml olive oil, extra-virgin
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1 each avocados
ripe and sliced, for garnish
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Directions

Add the quinoa in a bowl, and cover with cold water.

Allow to sit for 5 to 10 minutes.

Drain through a strainer, and rinse until the water runs clear.

Bring the 3 cups water to a boil in a medium saucepan.

Stir in ½ salt and the quinoa.

Bring to a boil again, and reduce the heat to low.

Cover and simmer 15 minutes or until the quinoa is tender and translucent, each grain should have a little thread.

Drain off the water in the pan through a strainer, and bring the quinoa back to the pan.

Cover the pan with a clean dishtowel to replace the lid and let sit for 10 to 12 minutes.

If making for the freezer, uncover and let cool, then put in plastic bags.

Flatten the bags and seal.

Meanwhile, add the finely diced cucumber in a colander, and sprinkle with salt.

Toss and let sit for 15 to 20 minutes.

Rinse the cucumber with cold water, and drain on paper towels.

Add onion in a bowl and cover with cold water.

Allow to sit for 5 to 8 minutes, then drain, rinse with cold water and drain on paper towels.

Mix together the tomatoes, chiles, cilantro, vinegar, lime juice and olive oil in a big bowl.

Stir in the cucumber, onion, quinoa and cilantro.

Toss together until evenly coated, and season with salt and pepper if desired.

Garnish with sliced avocado and reserved cilantro sprigs.

Serve.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 353g (12.5 oz)
Amount per Serving
Calories 24245% from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 22mg 1%
Total Carbohydrate 10g 10%
Dietary Fiber 5g 22%
Sugars g
Protein 11g
Vitamin A 12% Vitamin C 28%
Calcium 5% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
 

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