Make Ahead

Quinoa cucumber salad

June 11, 2010
Author Notes

I fell in love with the color of red quinoa when I was browsing through the bulk grains. This salad is a creation that has layers of color that really look beautiful on a picnic table. The simplicity of the recipe makes it fabulous and the dish is great refrigerated or served warm, after cooking the quinoa. —gigi-in-boulder

  • Serves 4
Ingredients
  • 0.5 cups red quinoa
  • 1 English (seedless) cucumber - chopped
  • 1 Haas avocado - diced
  • 1 teaspoon chili powder
  • 1 cup alfalfa sprouts (or other sprouts like sunflower)
  • 2 Roma tomatoes - chopped
  • 0.25 teaspoons cumin
  • 2 tablespoons lime juice
  • to taste salt & pepper
  • 2 teaspoons olive oil
  • 0.25 cups chopped fresh cilantro
  • 1.25 cups water
In This Recipe
Directions
  1. Bring the red quinoa, chili powder, and 1.25 cup of water to a boil in a small pan.
  2. Cover, reduce heat and simmer until all the water is absorbed and the quinoa is soft.
  3. To make dressing: whisk together lime juice, cumin, and olive oil in a small bowl.
  4. Add quinoa to the dressing and toss to coat.
  5. Serve quinoa in a bowl and top with cilantro, cucumbers, tomato, sprouts and avodaco.
  6. Salt and pepper to taste.
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