Mediterranean Quinoa and Cucumber Salad

With warm weather approaching and green gardens sprouting, what a perfect time to make a fresh cucumber salad. I'm in love with slightly sweet, perfectly crunchy, English cucumbers! I diced some up into a quick, very green, incredibly summery salad! I prepared Mediterranean quinoa to pair with my delightful salad and welcome sunshine and 70 degrees!

 

 

Mediterranean Quinoa

Prep time: 20 minutes Yields: 2 servings Calories: 200 per serving

Ingredients:

1 cup organic white quinoa

10 grape tomatoes

1/2 small red onion(diced)

1 cup sliced shiitake mushrooms

2-3 tablespoons of Trader Joes Parmesan, Romano, Asiago cheese blend

Salt and pepper to taste

1/2 teaspoon of cumin

1/4-1/2 teaspoon of curry powder

1 clove of pressed garlic

 

Bring 2 cups of water to a boil and add quinoa. Reduce heat to low and simmer until all water is absorbed.

Spritz a sauté pan with cooking spray or oil and sauté mushrooms and onion until the onion is clear. Add in tomatoes and cook until soft. Set aside.

Add salt,pepper,cumin,curry and garlic clove to the quinoa. Sprinkle in the cheese blend and stir until melted. Gently fold in the sautéed vegetables. Separate into two servings and garnish with fresh cilantro- if you have it- and you will if you're making my cucumber salad to go with this yummy quinoa!

 

Cucumber Salad

Prep time:10 minutes Yields: 6 servings Calories: 75 per serving

Ingredients:

2 large English hothouse cucumbers (the skin is sweet and tender on these, which makes all the difference!)

2 stalks of celery

1/2 red or white onion

3/4 cup chopped cilantro

3/4 cup shaved Parm, Romano, Asiago cheese blend

1-2 tablespoons of olive oil

2 cups of chopped baby greens

4 tablespoons of red wine vinegar

4 tablespoons of apple cider vinegar

Salt and pepper to taste

 

 

 

Chop cucumbers into quarters. Dice onion and celery. Throw them into a bowl and add in cilantro and vinegars. Drizzle with olive oil, sprinkle with cheese and salt and pepper, and toss the salad(psst! I did this by hand!). Gently toss in baby greens and serve sprinkled with cracked black pepper. I personally like it better chilled a bit, so if you have time, set the baby greens aside and refrigerate the salad for 1-2 hours before adding the fresh greens immediately before serving.

So glad spring has arrived and summer is coming!

 

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