Cucumber and Tomato Quinoa Salad

• 分量: 8 servings
• 調理時間: 15 minutes
• 総時間: 35 minutes

材料

1/4 cup fresh lime or lemon juice

1/4 cup olive oil

2 tablespoons honey

3 cloves garlic, minced/grated

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

1 cup uncooked quinoa*

olive oil

1 cup chicken broth** (vegetable broth may be substituted)

1 cup water

1/4 teaspoon teaspoon salt

1/4 teaspoon teaspoon garlic powder

2 medium cucumbers

1 pint cherry or grape tomatoes (about 10-12 ounces)

1/4 cup fresh rough chopped cilantro (parsley may be substituted)

手順

Whisk together dressing ingredients. Dressing can be made up to 2 days ahead, then kept covered and refrigerated until ready to use.

Rinse quinoa in cold water in a fine mesh sieve. Shake out excess water.

Heat a large skillet over medium-low heat. Add just enough olive oil to coat bottom of skillet. Add drained quinoa and cook, stirring continually, until lightly toasted, about 5 minutes.

Add broth and water to a saucepan. Bring to a boil. Add toasted quinoa, salt and garlic powder. Reduce heat to low, cover and simmer until liquid is absorbed and quinoa is tender, about 15-20 minutes. Quinoa should be able to be fluffed with a fork. Remove from heat and let sit covered for 5 minutes. (If time allows let the quinoa cool a bit before combining the salad.)

While quinoa is cooking, wash/rinse cucumbers and tomatoes. Slice cucumbers*** in half (or quarters) lengthwise. Use a spoon to scoop out seeds. Slice. Cut tomatoes in half.

In a large bowl, combine cooked quinoa, sliced cucumbers, halved tomatoes, and chopped cilantro with dressing. Serve right away or cover and refrigerate until ready to serve.