nokcha
3 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!
3 years ago·Reply
Is that dill or fennel on the top of the salad in this picture? Looks yummy!
3 years ago·Reply
@caricakes looks like dill!
3 years ago·Reply
@caricakes @pipeline Yes it's dill, fennel might be a good substitute though!
3 years ago·Reply
I would really want to try it with the mint. That sounds so light and perfect for summer
3 years ago·Reply
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