Blueberry And Cucumber Quinoa Salad Recipes

QUINOA AND CUCUMBER SALAD

Quinoa and Cucumber Salad image

This nutritious, easy-to-make Quinoa and Cucumber Salad makes a smart side dish or a light entree. The recipe comes from "Everyday Food: Fresh Flavor Fast."

Provided by Martha Stewart

Number Of Ingredients 8

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

Steps:

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

QUINOA, CUCUMBER AND CURRANT SALAD

Quinoa, Cucumber and Currant Salad image

Quinoa has an unique crunchiness that makes it great in a salad. This is healthy and tastes great. This recipe is from the cookbook Monday to Friday by Michele Urvater.

Provided by mary winecoff

Categories Grains

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 cup quinoa
4 cups water
3 tablespoons vegetable oil
3 tablespoons balsamic vinegar or 3 tablespoons sherry wine vinegar
2 -3 drops Tabasco sauce (optional)
1/2 cup currants or 1/2 cup raisins
2 cucumbers
salt & freshly ground black pepper

Steps:

Rinse quinoa well under running water and drain.
Bring water to a boil in a medium size saucepan over medium heat. Add the quinoa and simmer uncovered until tender, 10 to 15 minutes.
Meanwhile, mix the oil, vinegar and Tabasco if using in a serving bowl. Add the currants. Peel, seed and cut the cucumbers into small dice and add them to the bowl.
When the quinoa is tender, drain it well and add to bowl. Toss all ingredients together while the grain is still warm. Season to taste with salt and pepper and serve at room temperature or chilled.

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