This refreshing summer salad can sit in the refrigerator for a few hours without deteriorating, so it makes a great choice for bringing to work or to a summer picnic.
1 cup quinoa
3 cups water
Salt to taste
2 cups diced cucumber
1 small red onion, finely minced (optional)
2 cups finely diced tomatoes
1 to 2 jalapeño or serrano peppers (to taste), seeded if desired and finely chopped
1/2 cup chopped cilantro, plus several sprigs for garnish
2 tablespoons fresh lime juice
1 tablespoon red wine vinegar or sherry vinegar
3 tablespoons extra virgin olive oil
1 avocado, sliced, for garnish
1. Place the quinoa in a bowl, and cover with cold water. Let sit for five minutes. Drain through a strainer, and rinse until the water runs clear. Bring the 3 cups water to a boil in a medium saucepan. Add salt (1/2 to 3/4 teaspoon) and the quinoa. Bring back to a boil, and reduce the heat to low. Cover and simmer 15 minutes or until the quinoa is tender and translucent; each grain should have a little thread. Drain off the water in the pan through a strainer, and return the quinoa to the pan. Cover the pan with a clean dishtowel, replace the lid and allow to sit for 10 minutes. If making for the freezer, uncover and allow to cool, then place in plastic bags. Flatten the bags and seal.
2. Meanwhile, place the finely diced cucumber in a colander, and sprinkle with salt. Toss and allow to sit for 15 minutes. Rinse the cucumber with cold water, and drain on paper towels. If using the onion, place in a bowl and cover with cold water. Let sit for five minutes, then drain, rinse with cold water and drain on paper towels.
3. Combine the tomatoes, chiles, cilantro, vinegar, lime juice and olive oil in a bowl. Add the cucumber and onion, season to taste with salt, and add the quinoa and cilantro. Toss together, and taste and adjust seasonings. Serve garnished with sliced avocado and cilantro sprigs.
Yield: Serves six.
Advance preparation: The quinoa freezes well, and the assembled salad will keep for a day in the refrigerator. The leftovers will be good for a couple of days.
Nutritional information per serving: 236 calories; 14 grams fat; 2 grams saturated fat; 0 milligrams cholesterol; 25 grams carbohydrates; 5 grams dietary fiber; 12 milligrams sodium (does not include salt added during cooking); 6 grams protein
Martha Rose Shulman can be reached at martha-rose-shulman.com.
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ive never cooked with quinoa before so i did, for the most part, follow the instructions about soaking and yes, i even placed a dish cloth btwn the quinoa and the lid. i did not however use the amts called for in all the rest of the ingredients. i dont like cucumber or tomato but they both have nutritional benefits and ever since ive returned from Turkey i find myself craving it - weird, i know. so i used half of a cuc and half a tom. i used red pepper flakes cuz i dont like biting into jalapeno or serrano pieces. i dont take the time to measure stuff when i cook, so i splashed in some white and apple cider vinegar (thats what was in my cupboard) and squeezed out half a juicy lime into the bowl. i used scallions instead of onions, cuz im not a fan of red onion and i dont really like uncooked white onions. i used the entire avocado in the salad, i didnt garnish anything (why bother, its just for me tonight and school lunch tomorrow). i added chicken (hormel foods
natural choice grilled carved chicken breast- cuz im lazy!) for some added protein. because i used less cuc and tom i needed only about 2/3 (if even that) of the cooked quinoa to make a nice grain/veggie ratio. i didnt follow the instructions as far as what-to-add-to-the-bowl-when, i dumped everything in and let it marinate while the quinoa simmered. (i did try the soaking of cucs in salt but did not drain them on towels or anything) My version didnt look nearly as elegant as pictured above.
it all kinda clumped together into a goolash. I tried to fluff it rather than stir it when i added the quinoa to everything else.
but it tasted super yummy, fresh, crisp and was quite filling. if i were to make it again id add garlic (i love garlic, you just cant go wrong with garlic) and something orange, maybe orange bell pepper or carrots, doesnt it look like it needs orange? id also add bacon if i was feeling really ambitious and wanted to take the time to make it as well. kalamata olives and some feta cheese would make it a very Mediterranean style dish.
of course organic veggies/products and all natural hormone/nitrate free meats are the best way to go! enjoy! and id love to hear your additions/deletions/modifications if you get creative!
i wouldnt have found this if it wasnt for my friend jon 
