Quinoa Salad Recipe

The first time I made quinoa was a disaster. I basically made gruel. I didn’t know that it was supposed to be more like couscous and less like pasta. Guess it would have helped if I read the directions, but hey, I’m a busy momma and sometimes the directions take too long. I know now.

So, now that I know, I’ve been trying out a number of recipes that use quinoa. This grain is great for you and has a wonderful, nutty flavor. Here’s one for a summer cucumber salad that I got from the New York Times.

1 cup quinoa

3 cups water

Salt to taste

2 cups diced cucumber

1 small red onion, finely minced (optional)

2 cups finely diced tomatoes

1 to 2 jalapeño or serrano peppers (to taste), seeded if desired and finely chopped

1/2 cup chopped cilantro, plus several sprigs for garnish

2 tablespoons fresh lime juice

1 tablespoon red wine vinegar or sherry vinegar

3 tablespoons extra virgin olive oil

1 avocado, sliced, for garnish

Follow the package directions to make the quinoa, lest you be left with a mushy gruel-like substance. You start by rinsing it – this, I definitely didn’t know – and then you cook it. By the way, did you know that the Incas called quinoa the “mother of all grains” and that it is a complete protein source? I didn’t.

Anyway, this salad is easy to make and can sit in the fridge for a few hours so it’s a good one to take to a BBQ or picnic. Hope you enjoy and if you, too, have a good quinoa recipe, let me know.

photo credit: karenandbrademerson