Quinoa & Cucumber Salad ~ In the Kitchen with the Fernandez's

When you making a salad, get in the habit of tasting as you go, add or subtract ingredients as you make it.

Makes 4 to 6 servings

In 2013, quinoa was recognized as "The International Year of the Quinoa" for its high nutritional value. Quinoa is gluten-free.

Ingredients:

1 cup (240 g) quinoa

1 garlic clove

1 diced shallot or onion

3 1/2 Tbs. (50 ml) organic lime juice

1/2 cup + 2 Tbs. (150 ml) olive oil

1 diced medium bell pepper (red, green, or yellow)

1 small to medium cucumber, cut into 1/4-inch (60 mm) = about 1 cup (240 ml)

1/2 cup (120 ml) chopped cilantro or parsley

1-2 sliced, ripe avocados

optional: 1 jalapeño, seeded and finely diced

1. Bring a large pot of water to boil, seasoned with salt.

2. Rinse quinoa under cold running water, lightly rubbing it between your fingers for a few seconds.

3. Add to the boiling water. Cook 12-15 minutes.

4. Drain the quinoa and spread out on a baking sheet to cool.

5. In a small bowl, stir together garlic, shallot/onion, (jalapeño), and lime juice.

6. Let it sit for 5-10 minutes.

7. Whisk in 1/2 cup (140 ml) oil. Taste and add more lime juice if needed.

8. In a medium bowl, put quinoa, bell pepper, cucumber, and chopped cilantro or parsley.

9. Drizzle about half the vinaigrette and gently fold to combine. Taste and add more lime or vinaigrette.

10. Add the sliced avocados to the salad and some balsamic vinegar. Stir.

11. Garnish with sprigs of cilantro or parsley.

In the Kitchen with the Fernandez's