Quinoa Cucumber And Currant Salad Recipes

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QUINOA AND CUCUMBER SALAD RECIPE



Quinoa and Cucumber Salad Recipe image

This healthy salad is a perfect light side dish and can be made ahead. Perfect for BBQs and potlucks!

Provided by Andi Gleeson

Number Of Ingredients 11

2 tbsp. lemon juice
2 tbsp. white wine vinegar
3 tbsp. olive oil
1 clove garlic (crushed)
1/4 tsp. kosher salt
freshly ground black pepper
1/2 tsp. dried basil
1 1/2 c. English cucumber (sliced thin)
1/2 sweet onion (sliced thin)
1-2 Roma tomatoes (seeded and diced)
3/4 c. uncooked quinoa

Steps:

  • In a medium bowl, stir together lemon juice, vinegar, olive oil, garlic, salt, pepper, and basil. Add cucumber, onion, and tomato, and stir to coat. Cover tightly and refrigerate at least one hour or up to 24 hours. (You could serve this cucumber salad on its own!)
  • At least 30 minutes before ready to serve, bring quinoa, 1½ c. water, and a couple pinches of salt to a boil. Reduce heat to simmer, cover, and cook 20 minutes. Then, transfer cooked quinoa to a serving bowl, fluff with fork, and allow to cool at least 10 minutes.
  • Stir cucumber mixture into quinoa and serve.

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

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.

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

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

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 SALAD WITH CUCUMBER



Quinoa Salad with Cucumber image

Quinoa with parsley and cucumber forms a fresh take on tabbouleh in this healthy salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9

2 cups water
1 cup quinoa, rinsed
Coarse salt
1 small shallot, finely chopped
3 tablespoons champagne vinegar
1/2 teaspoon red-pepper flakes
1/4 cup plus 3 tablespoons extra-virgin olive oil
1 small English cucumber, halved lengthwise and thinly sliced crosswise (1 cup)
3/4 cup finely chopped fresh flat-leaf parsley

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.

QUINOA AND CUCUMBER SALAD



Quinoa and Cucumber Salad image

Categories     Salad     Quinoa     Cucumber     Simmer     Boil

Yield serves 4

Number Of Ingredients 8

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 AND CUCUMBER SALAD



Quinoa and Cucumber Salad image

In search of ways to eat healthier, I came across this recipe in Everyday Food Jan/Feb edition. This recipe provides a complete protein meal, but knowing my DH meat will have to be served with it!

Provided by katie in the UP

Categories     Grains

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup quinoa, rinsed
2 tablespoons red wine vinegar
1 tablespoon olive oil
1/2 English cucumber, quartered lengthwise and thinly sliced
3 scallions, thinly sliced (both white and green parts)
1/4 cup packed fresh parsley leaves
salt and pepper

Steps:

  • In a med saucepan, bring quinoa and 1 cup salted water to a boil.
  • Reduce to a simmer; cover and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.
  • Transfer to a med bowl, and cool to room temperature.
  • To quinoa, add vinegar, oil, cucumber, scallions and parsley; season to taste with salt and pepper, toss to combine.
  • This can be served both room temp or chilled.

CURRIED QUINOA SALAD



Curried Quinoa Salad image

Quinoa is such a fantastic salad base-it's full of protein, it adds a nutty flavor, and it's the perfect vehicle to soak up any kind of dressing. If you like a little more heat, add more cayenne or curry to the dressing. -Shannon Dobos, Calgary, Alberta

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 15

1 cup quinoa, rinsed
1 teaspoon ground turmeric
1/4 teaspoon ground cumin
1 can (14-1/2 ounces) vegetable or chicken broth
1-1/2 cups grape tomatoes, halved
1 small cucumber, diced
1/3 cup diced red onion
DRESSING:
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon yellow mustard
1/2 teaspoon curry powder
1/4 teaspoon salt
1/8 teaspoon cayenne pepper

Steps:

  • In a small saucepan, combine first 4 ingredients; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; let stand, covered, 15 minutes. Transfer to a large bowl; cool slightly., Add tomatoes, cucumber and onion to quinoa. In a small bowl, whisk together dressing ingredients; toss with salad. Refrigerate, covered, until cold, about 2 hours. Stir before serving.

Nutrition Facts : Calories 176 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 320mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic exchanges

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

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