Quinoa Cucumber Salad
The season of fresh cucumbers is upon us. If your vines are abundant like mine or you are getting cucumbers from the farmer's market or local produce section, give this recipe a try. It meets my criteria: Easy and Delicious! It's fresh real food so you know it's nutritious!!
INGREDIENTS: Easy to double
1/2 cup quinoa. Water or bone broth according to package directions.
1 medium cucumber peeled, seeded and thinly sliced. To seed a cucumber slice it lengthwise (always with the cucumber firmly on a cutting board so the knife would pierce the cucumber and not your hand if it goes through) and scrape out the seeds with a spoon.
4 big Tbsp of finely chopped cilantro (or dill or basil)
4 thinly sliced scallions with some greens
1 Tbsp olive oil
1 Tbsp lemon juice
1 tsp Herbamare
Pumpkin seeds (raw or toasted)
Cook quinoa according to package directions in water or broth. Broth adds to the nutritional value. Remove from heat and lid to let cool. Fluff with a fork.
Combine cucumber, cilantro and scallions in a medium size glass bowl.
Fold in slightly cooled quinoa (this salad is best slightly warm to room temperature)
Sprinkle with Herbamare
Drizzle with olive oil and lemon juice. Gently fold all ingredients except for pumpkin seeds.
Add pumpkin seeds just before serving so they stay crunchy.
Tam's title: A Fresh Wellness Mindset is an empowering guide offering traditional wisdom with a modern vibe. It is a wellness tool to personalize your food life. With 19 real All-American recipes big people and little people love (all naturally free of gluten).