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Quinoa and Cucumber Salad

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    This nutritious, easy-to-make grain salad makes a smart side dish or a light entree. The recipe comes from "Everyday Food: Fresh Flavor Fast."
    The Martha Stewart Show
    • Yield Serves 4
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    Ingredients

    • 1 cup quinoa, rinsed
    • 1 cup water
    • Coarse salt and freshly ground pepper
    • 2 tablespoons red-wine vinegar
    • 1 tablespoon extra-virgin olive oil
    • 1/2 English cucumber, quartered lengthwise and thinly sliced crosswise
    • 3 scallions, trimmed and thinly sliced
    • 1/4 cup packed fresh flat-leaf parsley leaves

    Directions

    1. Combine quinoa and the water in a medium saucepan; add salt, and bring to a boil. Reduce heat to low; cover, and simmer until quinoa is tender and has absorbed all liquid, 11 to 13 minutes. (The germ ring should be visible along the outer edge of the grain.) Transfer to a medium bowl, and cool to room temperature.

    2. Add vinegar, oil, cucumber, scallions, and parsley; season with salt and pepper, and toss to combine. Serve at room temperature or chilled.

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