Mediterranean Cucumber and Yogurt Salad With Red or Black Quinoa
Total time: 30 minutes
2 to 2 1/2 cups finely diced cucumber (use a seedless variety such as a long hothouse cucumber, a Japanese cucumber or Persian cucumbers)
1 1/2 to 2 cups plain Greek yogurt or drained yogurt
1 to 2 garlic cloves (to taste)
1 to 2 tablespoons (to taste) chopped fresh dill or mint
Freshly ground pepper
1 cup cooked red or black quinoa
1. Toss cucumber with a generous amount of salt and leave in a colander in the sink to sweat for 15 minutes. Drain on paper towels (rinse first if the cucumber tastes very salty).
2. Spoon yogurt into a salad bowl and mix with garlic. Stir in cucumber. Add freshly ground pepper (I like a generous amount), taste and adjust salt. Sprinkle dill or mint on top.
3. Spoon quinoa over salad and serve, or divide salad among 4 bowls or plates and top each serving with 1/4 cup quinoa.
Yield: Serves 4