Quinoa Salad with Cucumber
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Martha Stewart Living, July 2009
- Yield Serves 6
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Ingredients
- 2 cups water
- 1 cup quinoa, rinsed
- Coarse salt
- 1 small shallot, finely chopped
- 3 tablespoons champagne vinegar
- 1/2 teaspoon red-pepper flakes
- 1/4 cup plus 3 tablespoons extra-virgin olive oil
- 1 small English cucumber, halved lengthwise and thinly sliced crosswise (1 cup)
- 3/4 cup finely chopped fresh flat-leaf parsley
Directions
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Bring water, quinoa, and 1 teaspoon salt to a boil in a small saucepan. Reduce heat; cover, and simmer until tender and water has been absorbed, about 15 minutes. Transfer to a baking sheet, and let cool on a wire rack.
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Combine shallot, vinegar, and red-pepper flakes in a small bowl. Gradually whisk in oil until emulsified.
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Transfer quinoa to a large bowl, and stir in cucumber, parsley, and vinaigrette. Season with salt.
I made this to add to a Gazpacho. Plated a heap (timbale) in the center of the bowl and surrounded with the soup. It was perfect with the cucumbers and parsley. Definitely a repeat.
I can't believe how delicious this simple salad is. I'll be making this again and again.
I have made this salad several times now, and each time it gets better and better. Great to bring to potlucks, and a hit with my vegetarian friends.
I brought this salad to a party last night and it was a big hit! Simple to prepare, healthy, and nice presentation too! I highly recommend it.