Friday, February 1, 2008

Quinoa & Cucumber Salad

Appeared in Everyday Food Jan./Feb. 2008

1 c. quinoa, rinsed
coarse salt and ground pepper
2 Tb. red wine vinegar
1 Tb. olive oil
1/2 English cucumber, quartered lengthwise and thinly sliced
3 scallions, thinly sliced
1/4 c. packed fresh parsley leaves

In med. saucepan, bring quinoa and 1 c. salted water to a boil. Reduce to a simmer; cover and cook until water has been absorved and quinoa is tender - 11-13 min. Transfer to a med. bowl and cool to room temp.

To quinoa, add vinegar, oil, cucumber, scallions, and parsley, season with salt and pepper, and toss to combine. Serve at room temp. or chilled.

Serves 4

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