Cucumber Quinoa Salad
Author: Anita
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Ingredients
  • 1 cup quinoa
  • 2 cups water
  • 1 tsp chicken bouillon
  • 2 cups diced tomato (or 1 14-oz can diced tomato, drained)
  • ½ cup diced mild green chiles
  • 1 tbsp McCormick Bruschetta seasoning
  • 2 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • ½ cup diced red onion
  • 2 cups diced cucumber (I didn't peel it, but you might prefer it peeled)
  • Salt & pepper to taste
Instructions
  1. Boil the water in a large saucepan. Add the chicken bouillon and the quinoa, then lower the heat and simmer until water is nearly absorbed, about 20 minutes.
  2. Turn off the heat and let sit for about 15 minutes or until water is fully absorbed.
  3. In a medium bowl, blend the tomatoes, chiles, seasoning, vinegar, and olive oil. Pour over the quinoa and mix.
  4. Add the onion and cucumber and mix well, adding salt and pepper to taste.
  5. Garnish with additional chopped tomato and serve as a side dish.
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/salads/cucumber-quinoa-salad/