Spicy Quinoa, Cucumber and Tomato Salad

Perfect Summer Dinner

After last night's filling loco moco dinner, I needed something light and healthy. John's good friend Liz heard that I liked quinoa and shared this recipe with me recently. It's perfect for this warm, summer night.

Quinoa is my favorite grain-like ingredient. I say grain-like because it only looks like a grain but it's not really a grain. It's more of a relative of leafy green vegetables, like spinach and Swiss chard. It's super healthy, high in protein, and so easy to make! I usually make quinoa in a rice cooker but you can also make it on the stovetop. Just remember it's one part quinoa to two parts water. (Different from the recipe below.) That way you don't have to drain the water after the quinoa is cooked.

Eating this salad is like having a party in my mouth! I love the combination of the warm, fluffy quinoa, crisp cucumber, sweet tomato, herb-y cilantro, spicy onion and jalapenos, and creamy avocado. Not only is it flavorful but it's colorful as well! This recipe is definitely staying in the rotation.

Thanks Liz!

Spicy Quinoa, Cucumber, and Tomato Salad
Recipe courtesy of The New York Times
Serves 6

1 cup quinoa
3 cups water
Salt to taste
2 cups diced cucumber
1 small red onion, finely minced (optional)
2 cups finely diced tomatoes
1 to 2 jalapeño or serrano peppers (to taste), seeded if desired and finely chopped
1/2 cup chopped cilantro, plus several sprigs for garnish
2 tablespoons fresh lime juice
1 tablespoon red wine vinegar or sherry vinegar
3 tablespoons extra virgin olive oil
1 avocado, sliced, for garnish

1. Place the quinoa in a bowl, and cover with cold water. Let sit for five minutes. Drain through a strainer, and rinse until the water runs clear. Bring the 3 cups water to a boil in a medium saucepan. Add salt (1/2 to 3/4 teaspoon) and the quinoa. Bring back to a boil, and reduce the heat to low. Cover and simmer 15 minutes or until the quinoa is tender and translucent; each grain should have a little thread. Drain off the water in the pan through a strainer, and return the quinoa to the pan. Cover the pan with a clean dishtowel, replace the lid and allow to sit for 10 minutes. If making for the freezer, uncover and allow to cool, then place in plastic bags. Flatten the bags and seal.

2. Meanwhile, place the finely diced cucumber in a colander, and sprinkle with salt. Toss and allow to sit for 15 minutes. Rinse the cucumber with cold water, and drain on paper towels. If using the onion, place in a bowl and cover with cold water. Let sit for five minutes, then drain, rinse with cold water and drain on paper towels.

3. Combine the tomatoes, chiles, cilantro, vinegar, lime juice and olive oil in a bowl. Add the cucumber and onion, season to taste with salt, and add the quinoa. Toss together, and taste and adjust seasonings. Serve garnished with sliced avocado and cilantro sprigs.

Yield: Serves six.

Advance preparation: The quinoa freezes well, and the assembled salad will keep for a day in the refrigerator. The leftovers will be good for a couple of days.