Cucumber And Tomato Quinoa Salad Recipes

CUCUMBER AND TOMATO SALAD

Steps:

• Combine all ingredients in a bowl. Dress with vinegar and oil, salt and pepper, to your taste.

CUCUMBER AND TOMATO QUINOA SALAD

Steps:

• Whisk together dressing ingredients. Dressing can be made up to 2 days ahead, then kept covered and refrigerated until ready to use.
• Rinse quinoa in cold water in a fine mesh sieve. Shake out excess water.
• Heat a large skillet over medium-low heat. Add just enough olive oil to coat bottom of skillet. Add drained quinoa and cook, stirring continually, until lightly toasted, about 5 minutes.
• Add broth and water to a saucepan. Bring to a boil. Add toasted quinoa, salt and garlic powder. Reduce heat to low, cover and simmer until liquid is absorbed and quinoa is tender, about 15-20 minutes. Quinoa should be able to be fluffed with a fork. Remove from heat and let sit covered for 5 minutes. (If time allows let the quinoa cool a bit before combining the salad.)
• While quinoa is cooking, wash/rinse cucumbers and tomatoes. Slice cucumbers*** in half (or quarters) lengthwise. Use a spoon to scoop out seeds. Slice. Cut tomatoes in half.
• In a large bowl, combine cooked quinoa, sliced cucumbers, halved tomatoes, and chopped cilantro with dressing. Serve right away or cover and refrigerate until ready to serve.

MARINATED CUCUMBER, ONION, AND TOMATO SALAD

Steps:

• Whisk water, vinegar, oil, sugar, salt, and pepper together in a large bowl until smooth; add cucumbers, tomatoes, and onion and stir to coat.
• Cover bowl with plastic wrap; refrigerate at least 2 hours.

TOMATO CUCUMBER SALAD

Steps:

• Combine tomatoes, cucumbers, and onions in a salad bowl. Season to taste with salt and black pepper. Sprinkle with lemon juice. Chill.

QUINOA, CUCUMBER, TOMATO AND FETA SALAD RECIPE - (4.1/5)

Steps:

• Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, simmer until tender, about 10-15 minutes. Tip: Do not overcook. Chill in the refrigerator to cool. In a large bowl, combine chickpeas, tomatoes, cucumber, parsley, spinach and about half of the feta. Gently toss in the cooled quinoa; do not over mix or stir. Whisk vinegar, salt, honey and smoked paprika in small bowl. Gradually whisk in oil. Add salt and pepper to taste. Drizzle over the combined salad ingredients; toss gently. Add vinaigrette; avoid overdressing. Top with feta; serve immediately.

QUINOA SALAD WITH CUCUMBER

Steps:

• Bring water, quinoa, and 1 teaspoon salt to a boil in a small saucepan. Reduce heat; cover, and simmer until tender and water has been absorbed, about 15 minutes. Transfer to a baking sheet, and let cool on a wire rack.
• Combine shallot, vinegar, and red-pepper flakes in a small bowl. Gradually whisk in oil until emulsified.
• Transfer quinoa to a large bowl, and stir in cucumber, parsley, and vinaigrette. Season with salt.