Cucumber Quinoa Salad Recipe
Cucumber Quinoa Salad
A healthy and refreshing salad topped with pistachio crumble. The cucumbers are lightly pickled.
Ingredients
- 1-2 Cucumbers
- Cooked Rainbow Quinoa
- Seaweed
- Pistachios
- Capers
- Korean Chili Flakes
- Fresh Peppers
- Sacha Inchi Oil
- Olive Oil
- Mint Leaves
- Black Sesame Seeds
- 1/2 Cup White Wine Vinegar
- 1/4 Cup Water
- 1/2 Tsp. Sea Salt (for the pickle brine)
Instructions
- Cook 1 cup of quinoa with 2 cups of water for 15 minutes and set aside.
- Slice the cucumber in half lengthwise, and then scoop out the seeds. Slice the cucumber into pieces.
- Simmer vinegar and water with 1/2 a teaspoon of sea salt or less. Once it's bubbling, turn off the heat and add the cucumbers, stirring them around. Let it sit for 2 minutes. Drain the liquid in a colander and rinse with cold water. Then take some wakame seaweed and mix. (or skip the pickling part and just squeeze lemon juice on top.)
- With a mortar and pestle crush a handful of pistachios, and remove some of the skin pieces that fall off if you can. In a little bowl mix the pistachios with Sacha Inchi Oil or Olive Oil. 2 Tsps. should be enough. Sprinkle in some Korean chili flakes and little slices of mint leaves.
- Plate the quinoa, and add the cucumbers on top. Sprinkle the pistachios. Add black sesame seeds, and capers or olives.
- Drizzle olive oil on top.
