Spicy Quinoa, Cucumber and Tomato Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup quinoa3 cups of waterSalt to taste )1/2 or 3/4 teaspoon)2 cups diced cucumber1 small red onion2 cups finely diced tomatoes1 or 2 jalapeno or Serrano peppers ( to taste) seeded and finely chopped1/2 cup chopped cilantro, plus springs for garnish2 tablespoons fresh lime juice1 tablespoon red wine vinigar or sherry vinigar3 tablespoons of extra virgin olive oilCan add avocado, sliced for garnish. ( Not counted in calories)
Place the quinoa in a bowl, and cover with cold water. Let sit for 5 minutes. Drain through a strainer, rinse until the water runs clear. Bring the 3 cups of water to a boil in a medium saucepan. Add salt 1/2 to 3/4 teaspoon and the quinoa. Bring to a boil, reduce the heat to low. Cover and simmer 15 minutes or until the quinoa is tender and translucent: each grain should have a little thread. Drain off the water in the pan through a strainer, and return the quinoa to the pan. Cover the pan with a clean dish cloth, replace the lid and allow to sit for 10 minutes. If making for the freezer, uncover, and allow to cool, then place in plastic bags. Flatten the bags and freeze.
2. Meanwhile, place the finely diced cucumber in a strainer, sprinkle with salt. Toss and allow to sit for 15 minutes. Rinse the cucumber with cold water, drain on paper towels. If using onion, place in bowl and cover with cold water. Let sit for 5 minutes, then drain ,rinse with cold water and drain on paper towels.
3. Combine the tomatoes, chilies, vinigar, lime juice and the olive oil in a bowl. Add the cucumber and onion, season to taste, add the quinoa and the cilantro. Toss together. and taste. Adjust seasonings. Serve garnished with sliced avocado and cilantro sprigs.
Serves six.
Number of Servings: 6
Recipe submitted by SparkPeople user TUBLADY.
2. Meanwhile, place the finely diced cucumber in a strainer, sprinkle with salt. Toss and allow to sit for 15 minutes. Rinse the cucumber with cold water, drain on paper towels. If using onion, place in bowl and cover with cold water. Let sit for 5 minutes, then drain ,rinse with cold water and drain on paper towels.
3. Combine the tomatoes, chilies, vinigar, lime juice and the olive oil in a bowl. Add the cucumber and onion, season to taste, add the quinoa and the cilantro. Toss together. and taste. Adjust seasonings. Serve garnished with sliced avocado and cilantro sprigs.
Serves six.
Number of Servings: 6
Recipe submitted by SparkPeople user TUBLADY.
Nutritional Info Amount Per Serving
- Calories: 203.5
- Total Fat: 9.0 g
- Cholesterol: 0.0 mg
- Sodium: 216.5 mg
- Total Carbs: 23.2 g
- Dietary Fiber: 2.5 g
- Protein: 4.4 g
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