This simple, fresh salad hits all the right notes. (Photo: Jerry James Stone)Quinoa cucumber tomato salad
A late-fall veggie treat with the earthy flavors of quinoa.
As those last remaining cucumbers make their way to the farmers market, here is a great twist on a traditional cuke salad. This one has cooked quinoa to add a heartier spin to it.
This salad can easily be turned into a entree by adding garbanzo beans (also known as chickpeas) or a grilled protein.
Ingredients
- 1 large cucumber
- 5 Roma tomatoes
- 5 cups cooked quinoa
- 1 teaspoon olive oil
- 1/2 cup chopped parsley + 1 tablespoon minced
- 1/3 cup Greek yogurt
- 2 teaspoons lemon juice
- Salt and pepper to taste
Directions
Trim and peel the cucumber. Cut the cuke lengthwise and then cut each half lengthwise. Chop into 1/4-inch pieces.
Quarter the Roma tomatoes.
Add the cucumber, tomato, quinoa, chopped parsley and olive oil to a large mixing bowl. Toss until everything is lightly coated with oil. Salt and pepper to taste.
In a small bowl, whisk together the yogurt, lemon juice and minced parsley.
Drizzle over the top. Enjoy!
Related Topics: Salads
