| |
| |
| 1 1/2 cups |
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quinoa, rinsed well |
|
| 1/2 tsp |
|
kosher salt plus more |
|
| 4 Tbs |
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fresh lemon juice |
|
| 1 |
|
garlic clove, minced |
|
| 1/4 cup |
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extra-virgin olive oil |
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|
|
Freshly ground black pepper |
|
| 1 |
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large English hothouse cucumber or 2 Persian cucumbers, peeled and seeded, cut into 1/4" pieces |
|
| 1 pint |
|
cherry tomatoes, halved |
|
| 2/3 cup |
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chopped flat-leaf parsley |
|
| 1/2 cup |
|
chopped fresh mint |
|
| 2 |
|
scallions, thinly sliced |
|
|
|
| |
| 1 |
Bring quinoa, 1/2 teaspoon salt, and 2 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork. |
| 2 |
Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper. |
| 3 |
Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup dressing. |
| 4 |
DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill. |
| 5 |
Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over. |
|
| |
| Servings: 8 |
| |
| Nutrition Facts |
| Serving size: 1/2 cup |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
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| |
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|
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| Amount Per Serving |
|
|
|
| Calories |
|
198.64 |
|
| Calories From Fat (39%) |
|
77.92 |
|
| |
|
% Daily Value |
| Total Fat 8.84g |
|
14% |
|
| Saturated Fat 1.11g |
|
6% |
|
| Cholesterol 0.00mg |
|
0% |
|
| Sodium 133.04mg |
|
6% |
|
| Potassium 434.95mg |
|
12% |
|
| Carbohydrates 26.30g |
|
9% |
|
| Dietary Fiber 3.03g |
|
12% |
|
| Sugar 0.86g |
|
|
|
| Sugar Alcohols 0.00g |
|
|
|
| Net Carbohydrates 23.27g |
|
|
|
| Protein 5.08g |
|
10% |
|
|
|
| |
| Recipe Source |
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Source: Bon Appétit | June 2012
The classic Middle Eastern salad gets an of-the-moment upgrade with the "it" grain, quinoa. (Okay, okay, it's technically a seed.) The tiny nutritional powerhouse is loaded with protein, making this dish both a delicious vegetarian main course and a summer-suitable side.
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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