Quinoa, Cucumber, Tomato and Lime Salad

This recipe is from my new cookbook The Complete Book of Vegan Cooking. It’s a great reference as it has photos with all of the recipes. There are also step-by-step instructions with photos.

I’ve only made a few modifications to the original, but for me they were all necessary. If you want the original please refer to the book.

My wife and I both love this dish! It’s awesome by itself, or on top of your favorite salad greens. Also, tasty heated up in a pita pocket, or on your favorite bread.

Ingredients
  • 1 cup quinoa
  • 6 tablespoons olive oil
  • 2 limes
  • 1 large orange
  • 1 mild fresh green chilli
  • 2 cloves of garlic, crushed
  • 1 medium cucumber
  • 1 large tomato, seeded and cubed
  • 4 spring onions, sliced
  • 2 tablespoons fresh mint, chopped
  • 1 tablespoon fresh flat leaf parsley, chopped
  • 1 teaspoon black sesame seeds
  • 1 teaspoon white sesame seeds
  • Salt and fresh ground pepper to taste
Directions
  • Put the quinoa in a very small strainer and rinse under cold water until it runs clear.
  • Bring 2 cups of water to boil, and then add the quinoa.
  • Cook for 12 to 15 minutes, or until tender. Set aside to cool.
  • Cut the cucumber in half lengthwise.
  • Using a teaspoon, scoop out the seeds. Cut into 1/4 inch slices.
  • When the quinoa is cool add the tomato, spring onions and herbs.
  • Mix all of the ingredients together well and set aside.
  • The Dressing
  • Add the olive oil and the juice from the limes, and the orange and whisk together.
  • Add the chillies, garlic, sesame seeds, and salt and pepper.
  • Whisk together until smooth.
  • Assembling the Dish
  • Toss all of the ingredients and the dressing together.
  • Check the seasoning.
  • Serve immediately, or chill.
This dish keeps well in the refrigerator, and can be kept for several days.

This entry was posted on Wednesday, August 25th, 2010 at 5:31 am. It is filed under Salads, Vegan Recipes. You can follow any responses to this entry through the RSS 2.0 feed.

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