Mediterranean Cucumber And Yogurt Salad With Red Or Black Quinoa Recipes

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MEDITERRANEAN CUCUMBER AND YOGURT SALAD WITH RED OR BLACK QUINOA



Mediterranean Cucumber and Yogurt Salad With Red or Black Quinoa image

The idea of embellishing a yogurt soup or salad with quinoa comes from Deborah Madison, who uses black quinoa in a brilliant recipe for a soup in her book "Vegetable Literacy." I used red quinoa to add texture, color and substance to this typical Mediterranean combination - finely diced cucumber, garlic, and thick plain yogurt. Use mint or dill, or a combination, and make sure to dice the cucumber very small.

Provided by Martha Rose Shulman

Categories     dinner, lunch, salads and dressings, appetizer, main course, side dish

Time 30m

Yield Serves 4

Number Of Ingredients 7

2 to 2 1/2 cups finely diced cucumber (use a seedless variety such as a long hothouse cucumber, a Japanese cucumber or Persian cucumbers)
Salt
1 1/2 to 2 cups plain Greek yogurt or drained yogurt (to taste)
1 to 2 garlic cloves (to taste), cut in half, green shoots removed, and mashed to a paste in a mortar and pestle with a pinch of salt
1 to 2 tablespoons (to taste) chopped fresh dill or mint
Freshly ground pepper
1 cup cooked red or black quinoa

Steps:

  • Toss cucumber with a generous amount of salt and leave in a colander in the sink to sweat for 15 minutes. Drain on paper towels (rinse first if the cucumber tastes very salty).
  • Spoon yogurt into a salad bowl and mix with garlic. Stir in cucumber. Add freshly ground pepper (I like a generous amount), taste and adjust salt. Sprinkle dill or mint on top.
  • Spoon quinoa over salad and serve, or divide salad among 4 bowls or plates and top each serving with 1/4 cup quinoa.

Nutrition Facts : @context http, Calories 279, UnsaturatedFat 2 grams, Carbohydrate 34 grams, Fat 9 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 4 grams, Sodium 535 milligrams, Sugar 5 grams

MEDITERRANEAN QUINOA SALAD



Mediterranean Quinoa Salad image

An easy to make light salad that can be served with or without chicken for vegetarians.

Provided by Coulter

Categories     Salad     Grains     Quinoa Salad Recipes

Time 35m

Yield 8

Number Of Ingredients 15

2 cups water
2 cubes chicken bouillon
1 clove garlic, smashed
1 cup uncooked quinoa
2 large cooked chicken breasts - cut into bite size pieces
1 large red onion, diced
1 large green bell pepper, diced
½ cup chopped kalamata olives
½ cup crumbled feta cheese
¼ cup chopped fresh parsley
¼ cup chopped fresh chives
½ teaspoon salt
⅔ cup fresh lemon juice
1 tablespoon balsamic vinegar
¼ cup olive oil

Steps:

  • Bring the water, bouillon cubes, and garlic to a boil in a saucepan. Stir in the quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes. Discard the garlic clove and scrape the quinoa into a large bowl.
  • Gently stir the chicken, onion, bell pepper, olives, feta cheese, parsley, chives, and salt into the quinoa. Drizzle with the lemon juice, balsamic vinegar, and olive oil. Stir until evenly mixed. Serve warm or refrigerate and serve cold.

Nutrition Facts : Calories 278.4 calories, Carbohydrate 20.1 g, Cholesterol 44.6 mg, Fat 13.9 g, Fiber 2.4 g, Protein 18.4 g, SaturatedFat 3.2 g, Sodium 713.1 mg, Sugar 2.5 g

CREAMY MEDITERRANEAN CUCUMBER SALAD



Creamy Mediterranean Cucumber Salad image

Lively and refreshing, this cucumber salad has beautiful, fresh herbs and lots of crunch. Try it this summer when your garden is bursting with cucumbers, and your lettuce has said goodbye. You can toss it with some romaine, if you have some, or just simply enjoy the simplicity.

Provided by Bibi

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 15m

Yield 8

Number Of Ingredients 10

2 tablespoons Greek yogurt
2 tablespoons extra-virgin olive oil
1 lemon, juiced and zested
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh parsley
sea salt and freshly ground black pepper to taste
4 cups chopped English cucumber
20 cherry tomatoes
¼ red onion, thinly sliced, or to taste

Steps:

  • Combine Greek yogurt, olive oil, lemon juice, dill, mint, and parsley in the bowl of a small food processor or blender. Process until herbs are finely minced and dressing is well blended. Season with salt and pepper. Set dressing aside.
  • Combine cucumber, tomatoes, and red onions in a large bowl. Lightly sprinkle vegetables with a pinch of salt. Toss vegetables with the dressing and garnish with lemon zest.

Nutrition Facts : Calories 57.9 calories, Carbohydrate 6.4 g, Cholesterol 0.7 mg, Fat 4 g, Fiber 1.5 g, Protein 1.2 g, SaturatedFat 0.7 g, Sodium 48.3 mg, Sugar 1.4 g

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