We love this quinoa cucumber salad on hot summer nights as a main course or side salad. Refreshing, light and healthy
Ingredients:
1 cup quinoa (prepared to package instructions)
1 large cucumber, peeled
1/4 cup mint leaves
1 Tbsp green onion or chives
3 Tbsp Sicilian Lemon Balsamic Vinegar
2 teaspoons BCOO Milanese Gremolata olive oil
Zest of one lemon
Directions:
1) Cook the quinoa according to package instructions then cool to room temp*(see note)
2) While quinoa cools, prep cucumbers and onions. Slice cucumber in half lengthwise and discard seeds. Slice cucumber into 1/4" inch thick slices and set aside. Thinly slice green onion or chive and set aside with cucumber.
3) Assemble the salad: When the quinoa has cooled, place it in a large bowl and gently toss with the cucumber chunks, the mint, and green onion.
4) Sprinkle with olive oil and vinegar and toss again. Season with salt and pepper to taste an finish with zest of lemon. Serve alone or as a side salad
Note: Spread quinoa on cookie sheet to aid cooling process