No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Quinoa Salad with Cucumber

Quinoa with parsley and cucumber forms a fresh take on tabbouleh.

  • Servings: 6
Quinoa Salad with Cucumber

Source: Martha Stewart Living, July 2009

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

  1. 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.

  2. Combine shallot, vinegar, and red-pepper flakes in a small bowl. Gradually whisk in oil until emulsified.

  3. Transfer quinoa to a large bowl, and stir in cucumber, parsley, and vinaigrette. Season with salt.

Reviews (4)

  • jdn 29 Jun, 2010

    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.

  • bellysmom 9 Dec, 2009

    I can't believe how delicious this simple salad is. I'll be making this again and again.

  • tummyisadiva 3 Nov, 2009

    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.

  • ehguy11 21 Jun, 2009

    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.

Related Topics