Best 4 Quinoa Cucumber And Currant Salad Recipes
**Quinoa Cucumber and Currant Salad: A Refreshing and Nutritious Summer Dish**
Quinoa cucumber and currant salad is a refreshing and nutritious summer dish that is perfect for a light lunch or dinner. It is also a great way to use up leftover quinoa. This salad is packed with flavor and texture, thanks to the combination of crunchy cucumbers, sweet currants, and nutty quinoa. The dressing is a simple vinaigrette made with olive oil, lemon juice, and honey.
In addition to the quinoa cucumber and currant salad, this article also includes recipes for two other refreshing and nutritious summer salads:
* **Watermelon and Feta Salad:** This salad is a classic for a reason. It is simple to make and always a crowd-pleaser. The sweetness of the watermelon pairs perfectly with the salty feta cheese.
* **Orzo Salad with Roasted Vegetables:** This salad is a great way to use up leftover roasted vegetables. It is also a hearty and satisfying meal that is perfect for a potluck or picnic.
All of these salads are easy to make and can be tailored to your own taste. So experiment and enjoy!
QUINOA, CUCUMBER AND CURRANT SALAD
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
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 RECIPE
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
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 AND CUCUMBER SALAD
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
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 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
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.
Tips:
- Choose the right quinoa: For this salad, use white or tri-color quinoa. These varieties have a mild flavor and cook quickly.
- Rinse the quinoa thoroughly before cooking: This will remove the bitter-tasting saponins from the quinoa.
- Cook the quinoa according to the package directions: Quinoa typically cooks in 15-20 minutes.
- Let the quinoa cool before adding it to the salad: This will help prevent the salad from becoming soggy.
- Use a variety of vegetables: This salad is a great way to use up leftover vegetables. Some good options include cucumber, tomato, bell pepper, and corn.
- Add some fruit for sweetness: Dried cranberries, raisins, or currants are all good options.
- Use a light dressing: A simple vinaigrette or lemon-tahini dressing is a good choice.
- Serve the salad chilled: This salad is best served cold.
Conclusion:
This quinoa, cucumber, and currant salad is a healthy and refreshing side dish that's perfect for summer. It's also a great way to use up leftover quinoa and vegetables. With its bright colors and flavors, this salad is sure to be a hit at your next potluck or barbecue.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
