Lately it has been so hot in San Diego I haven’t had any desire to eat anything that isn’t the temperature of the inside of an igloo. The other day I was at my local grocery store waiting around at the deli counter for my sandwich to be made when I spotted a quinoa salad in the case. One thing led to another, I was given a sample, and I fell in love. But at 3.99 a pound I figured I could make it for cheaper… And I did just that.
Each ingredient for this salad is simple and clean: quinoa, cucumber, almonds, dried cranberry, olive oil, basil and lime. Even better, these ingredients are all staples in my kitchen so it can be made at a moment’s notice.
The longest part of making this salad is cooking the quinoa and cooling it down. If you eat quinoa enough it would be smart to make a large batch at the beginning of the week and store it in the fridge to use in other recipes.
If you have to wait for your quinoa to cook it won’t be too much extra work. Take that time to chop up your ingredients.
And mix up the dressing.
Once the quinoa is cooled toss all of your ingredients together and combine until thoroughly coated in dressing. Enjoy as a side dish or a meal all on its own.
Cucumber cranberry quinoa salad
- 1 cup uncooked quinoa, rinsed
- 2 cups water
- 2 medium cucumbers, chopped
- 1/2 cup dried cranberries
- 1/2 cup slivered almonds
- 3 T olive oil
- Juice of 3 limes
- Chopped basil to taste
Cook your 1 cup quinoa in 2 cups water according to package directions. Combine chopped cucumber, dried cranberries, and almonds in a large bowl. Whisk together the olive oil, juice of 3 limes, and chopped basil. Once the quinoa has cooled to room temperature combine all ingredients and mix until well coated. Serves 6 as a side dish.
Nutrition: Calories 275.2; Total fat 13.3g; Saturated fat 1.3g; Cholesterol 0.0mg; Sodium 3.4mg; Carbohydrates 35.3g; Fiber 4.6g; Protein 6.7g