Quinoa Salad with Cucumber


  • 2 cups water
  • 1 cup quinoa, rinsed
  • Coarse salt
  • 1 small shallot, finely chopped
  • 3 tablespoons champagne vinegar
  • ½ teaspoon red-pepper flakes
  • ¼ cup plus 3 tablespoons extra-virgin olive oil
  • + 2 more ingredients
    • 1 small English cucumber, halved lengthwise and thinly sliced crosswise (1 cup)
    • ¾ cup finely chopped fresh flat-leaf parsley

1. 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. 2. Combine shallot, vinegar, and red-pepper flakes in a small bowl. Gradu...

View full recipe at SpringPad


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