Best Mediterranean Cucumber And Yogurt Salad With Red Or Black Quinoa Recipes

MEDITERRANEAN QUINOA BOWL

Mediterranean Quinoa Bowl image

A Mediterranean quinoa bowl with yogurt tzatziki and a quick pickled onion cucumber salad. WHOA! This healthy salad is loaded with feta, kalamata olives, and hummus. What really makes this dish amazing is the extra step of toasting the quinoa in a spice oil with pumpkin seeds.

Provided by Chef Sara Furcini

Time 35m

Number Of Ingredients 22

Ingredients

1 cup quinoa (washed and drained)
1 pinch salt
1 1/4 cups boiling filtered water
2 tbsp olive oil (extra virgin)
1 tsp ground coriander
1/2 tsp ground cumin
2 tbsp raw pumpkin seeds
6 sprigs fresh oregano (leaves)
1 cup plain Greek yogurt (full fat)
1 lemon (juiced)
1/2 tsp salt
1 tbsp minced shallot
2 tbsp minced fresh herbs (dill or parsley)
1/4 whole red onion (sliced thinly)
2 Persian cucumbers (sliced thinly)
1 tsp salt
1 tbsp red wine vinegar
1 tsp red pepper flakes
1/2 cup kalamata olives (preferably with peppers (and no pits))
1/2 cup hummus (plain or roasted red pepper)
pita chips
2 oz feta in brine

Steps:

In a small pot, toast the quinoa over medium heat until dry and nutty smelling. Add salt and boiling water, quickly covering with a lid.
Simmer, covered, for 15 minutes. Turn off the heat and let sit, covered, for 5 more minutes. Remove lid and fluff quinoa with a fork, draining excess water with a strainer.
Add olive oil to a large skillet and warm over medium heat. Add coriander, cumin, and pumpkin seeds and infuse the oil for 30 seconds or until aromatic. Spread the quinoa on top and leave to get crispy for 5 at least minutes. Scrape under the quinoa with a spatula and flip over to crisp the other side. Top with a sprinkle of fresh oregano leaves.
Add all the yogurt ingredients to a small bowl and stir with a spoon until smooth and creamy.
Add all the quick pickle ingredients to a medium bowl and toss around a bit. Let sit for at least 15 minutes to pickle.
Spoon hot quinoa into bowls and add yogurt sauce, quick pickles, kalamata olives, hummus, and pita chips. Sprinkle with feta crumbles.

Nutrition Facts : Calories 422 kcal, Carbohydrate 44 g, Protein 19 g, Fat 21 g, SaturatedFat 5 g, Cholesterol 15 mg, Sodium 1444 mg, Fiber 7 g, Sugar 6 g, ServingSize 1 serving

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

Ingredients

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

CREAMY MEDITERRANEAN CUCUMBER SALAD

Creamy Mediterranean Cucumber Salad image

Lively and refreshing, this cucumber salad has beautiful, fresh herbs and lots of crunch. Try it this summer when your garden is bursting with cucumbers, and your lettuce has said goodbye. You can toss it with some romaine, if you have some, or just simply enjoy the simplicity.

Provided by Bibi

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 15m

Yield 8

Number Of Ingredients 10

Ingredients

2 tablespoons Greek yogurt
2 tablespoons extra-virgin olive oil
1 lemon, juiced and zested
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh parsley
sea salt and freshly ground black pepper to taste
4 cups chopped English cucumber
20 cherry tomatoes
¼ red onion, thinly sliced, or to taste

Steps:

Combine Greek yogurt, olive oil, lemon juice, dill, mint, and parsley in the bowl of a small food processor or blender. Process until herbs are finely minced and dressing is well blended. Season with salt and pepper. Set dressing aside.
Combine cucumber, tomatoes, and red onions in a large bowl. Lightly sprinkle vegetables with a pinch of salt. Toss vegetables with the dressing and garnish with lemon zest.

Nutrition Facts : Calories 57.9 calories, Carbohydrate 6.4 g, Cholesterol 0.7 mg, Fat 4 g, Fiber 1.5 g, Protein 1.2 g, SaturatedFat 0.7 g, Sodium 48.3 mg, Sugar 1.4 g

MEDITERRANEAN CUCUMBER AND YOGURT SALAD WITH RED OR BLACK QUINOA

MEDITERRANEAN CUCUMBER AND YOGURT SALAD WITH RED OR BLACK QUINOA image

Yield 4

Number Of Ingredients 7

Ingredients

2to 2 1/2 cups finely diced cucumber (use a seedless variety such as a long hothouse cucumber, a Japanese cucumber or Persian cucumbers)
Salt
1½to 2 cups plain Greek yogurt or drained yogurt (to taste)
2to 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
2to 2 tablespoons (to taste) chopped fresh dill or mint
Freshly ground pepper
1cup cooked red or black quinoa

Steps:

1Toss 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). 2Spoon 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. 3Spoon quinoa over salad and serve, or divide salad among 4 bowls or plates and top each serving with 1/4 cup quinoa.