QUINOA, CUCUMBER AND CURRANT SALAD
Quinoa has an unique crunchiness that makes it great in a salad. This is healthy and tastes great. This recipe is from the cookbook Monday to Friday by Michele Urvater.
Provided by mary winecoff
Categories Grains
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
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.
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