Cucumber Quinoa Salad is a satisfying, nutritious blend of classic salad makin’s and nutty, wholesome quinoa grain. Add more green chiles to spice it up and serve it as a side or even a main vegetarian dish.
I love playing around with quinoa dishes. Main dishes, soups, salads – quinoa just makes a tasty and nutritious foundation for all kinds of dishes.
This salad is very simple with cucumber, tomato, onion, green chiles, and quinoa. Add the McCormick Bruschetta seasoning and you have a full flavored side dish. I’ve been getting attached to this Bruschetta seasoning – it’s great in all kind of dishes.
I had this for lunch today, and some meat and chopped hard boiled egg to make this into a main dish salad. I had planned to add chopped avocado, but my avocado is still too hard. Bummer. Nothing like a hard avocado to ruin some festive plans.
- 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
- 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.
- Turn off the heat and let sit for about 15 minutes or until water is fully absorbed.
- In a medium bowl, blend the tomatoes, chiles, seasoning, vinegar, and olive oil. Pour over the quinoa and mix.
- Add the onion and cucumber and mix well, adding salt and pepper to taste.
- Garnish with additional chopped tomato and serve as a side dish.
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