nokcha
4 years ago5,000+ Views
Total time: 30 minutes Ingredients: 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) Salt 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 Steps: 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
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@Sjeanyoon the only real difference is slightly different cooking times (black takes the longest) but mostly people choose their quinoa by availability and how it will look on the plate!
Is that dill or fennel on the top of the salad in this picture? Looks yummy!
@caricakes looks like dill!
@caricakes @pipeline Yes it's dill, fennel might be a good substitute though!
I would really want to try it with the mint. That sounds so light and perfect for summer
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