Cucumber Quinoa Salad (SERVES 12 | 30 MINUTES OR LESS)
Crisp, cool cucumbers provide a delightful crunch to this fresh and simple salad. This recipe makes a big batch for multiple weekday lunches, supper sides, or as a party dish.
1 ½ cups quinoa
½ cup pine nuts
1 English cucumber, peeled and finely diced (2 ½ cups)
3 Roma tomatoes, seeded and finely diced (¾ cup)
½ small red onion, finely chopped (½ cup)
½ cup chopped fresh parsley
¼ cup olive oil (health benefits)
3 Tbs. lemon juice
2 tsp. grated lemon zest
Bring 2 quarts salted water to a boil. Add quinoa, cover, and reduce heat to medium-low. Simmer 12 to 14 minutes, or until quinoa is tender and small “tails” bloom from grains.
Preheat oven to 400°F. Spread pine nuts on baking sheet, and toast 3 to 4 minutes, or until lightly browned. Cool, then transfer to large serving bowl.
Drain quinoa, and rinse under cold running water. Drain again. Add quinoa to pine nuts, and stir in cucumber, tomatoes, onion, and parsley. Fold in oil, lemon juice, and lemon zest, and season with salt and pepper, if desired.