Quinoa Cucumber Salad

Adapted from: Plenty by Yotam Ottolenghi

Serves: 3-4

Prep time: 30 minutes
Cook time: 20 minutes

Ingredients:

1/4 cup dry quinoa

4 slices sour dough bread (or GF alternative)

1/3 cup olive oil

salt

3 small cucumbers, chopped

2 medium tomatoes, chopped

1/2 small red onion, thinly sliced ribbons

4 tbsp parsley, chopped

1.5 tbsp mint, chopped

1 tbsp lemon juice

3/4 tsp red wine vinegar

2 garlic cloves, minced

feta (optional)

I ventured into new territory with this salad. Did I like raw onion and raw tomatoes? Certainly not. Did I have a repertoire of dietary needs-friendly recipe? Negative. Cue this salad. I cut back on the tomatoes, dared to add feta, and managed to enjoy raw onions! To make this vegan and/or gluten free, easily skip the feta and trade out the bread for a gluten-free option. This texture-diverse salad has become a summer staple for me. 

Often quinoa can feel too light. In this salad, it pulls heavy as it reigns in the light vegetables with the vinegary base. Oh, and it stores well! Just wait to add crunchy bread until just before serving. 

One word dish description: tangy. Between the red wine vinegar, red onion, lemon juice, and tomatoes, they blend sophisticatedly with the savoury garlic and sour dough crunches. Want extra meat-based protein? I think grilled chicken breast would be a sublime addition. 

Ingredients:
1/4 cup dry quinoa

4 slices sour dough bread (or GF alternative)

1/3 cup olive oil

salt & pepper

3 small cucumbers, chopped

2 medium tomatoes, chopped

1/2 small red onion, thinly sliced ribbons

4 tbsp parsley, chopped

1.5 tbsp mint, chopped

1 tbsp lemon juice

3/4 tsp red wine vinegar

2 garlic cloves, minced

feta (optional)

Directions:
1. Preheat the oven to 177 C / 350 F. Cook the quinoa per package directions, draining excess water. Allow the quinoa to cool. 

2. Place the sour dough on a baking sheet, brush with 1-2 tbsp olive oil, sprinkle with salt, and bake 5 minutes on each side. 

3. Once the bread is crispy, remove from the oven, allow to cool, then break or chop into bite-sized pieces. 

4. In a large bowl, add the remaining ingredients and season with salt & pepper. Stir gently to combine. 

5. Serve salad topped with sour dough. Stores well (sans bread).