Best Quinoa Cucumber And Currant Salad Recipes

Quinoa, Cucumber and Currant Salad image

Provided by mary winecoff

Categories Grains

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup quinoa
4 cups water
3 tablespoons vegetable oil
3 tablespoons balsamic vinegar or 3 tablespoons sherry wine vinegar
2 -3 drops Tabasco sauce (optional)
1/2 cup currants or 1/2 cup raisins
2 cucumbers
salt & freshly ground black pepper

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 image

Provided by Andi Gleeson

Number Of Ingredients 11

2 tbsp. lemon juice
2 tbsp. white wine vinegar
3 tbsp. olive oil
1 clove garlic (crushed)
1/4 tsp. kosher salt
freshly ground black pepper
1/2 tsp. dried basil
1 1/2 c. English cucumber (sliced thin)
1/2 sweet onion (sliced thin)
1-2 Roma tomatoes (seeded and diced)
3/4 c. uncooked quinoa

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 image

Provided by Martha Stewart

Number Of Ingredients 8

1 cup quinoa, rinsed
1 cup water
Coarse salt and freshly ground pepper
2 tablespoons red-wine vinegar
1 tablespoon extra-virgin olive oil
1/2 English cucumber, quartered lengthwise and thinly sliced crosswise
3 scallions, trimmed and thinly sliced
1/4 cup packed fresh flat-leaf parsley leaves

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 image

Provided by Martha Stewart

Number Of Ingredients 9

2 cups water
1 cup quinoa, rinsed
Coarse salt
1 small shallot, finely chopped
3 tablespoons champagne vinegar
1/2 teaspoon red-pepper flakes
1/4 cup plus 3 tablespoons extra-virgin olive oil
1 small English cucumber, halved lengthwise and thinly sliced crosswise (1 cup)
3/4 cup finely chopped fresh flat-leaf parsley

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.