Vibrant Cucumber, Tomato, and Quinoa Salad
A refreshing cucumber, tomato, and quinoa salad packed with vibrant flavors, perfect for any occasion.
Equipment
- medium saucepan
- Large bowl
- grater
Ingredients
- 4 cups 940 ml water
- 1 cup 170 g uncooked quinoa
- ½ cup 50 g finely chopped scallion
- 2 cloves garlic grated
- 1 English cucumber peeled and thinly sliced
- 4 Roma tomatoes diced
- 1 cup 60 g chopped fresh curly parsley
- ½ cup 47 g toasted hazelnuts, halved
- 6 dried figs coarsely chopped
- 3 tablespoons 45 ml extra-virgin olive oil
- 2 tablespoons 30 ml white balsamic vinegar
- ¼ cup 60 ml fresh lemon juice
- 2 teaspoons orange zest
- ½ teaspoon dried sage
- ½ teaspoon celery seeds
- ¼ teaspoon dried marjoram
- 3 tablespoons 24 g nutritional yeast (optional)
- ¼ teaspoon ground black pepper to taste
- ¼ teaspoon fine sea salt to taste
Instructions
- Sprinkle ½ teaspoon of salt over the cucumber slices, place them in a colander, and let sit for 1 hour.
- Rinse and drain well.
- In a medium saucepan, bring the water to a boil.
- Add the quinoa and cook over medium heat for 10 minutes or until the tails pop up.
- Drain and set aside to cool.
- In a large bowl, combine the scallion, garlic, cucumber, tomatoes, parsley, hazelnuts, figs, olive oil, white balsamic vinegar, lemon juice, orange zest, sage, celery seeds, marjoram, and nutritional yeast (if using).
- Add the cooled quinoa to the bowl and stir well to combine.
- Season with black pepper and sea salt to taste.
- Chill the salad before serving.
Notes & Wine Advice
Wine advice:
Pair with a crisp Chardonnay or a fruity Rosé to enhance the fresh and tangy flavors.
Pair with a crisp Chardonnay or a fruity Rosé to enhance the fresh and tangy flavors.
Nutrition values
Calories: 250 kcal | Carbohydrates: 28 g | Protein: 6 g | Fat: 11 g | Sugar: 8 g