I am in need of a salad. The kind that’s heavy with greens and good nutrients, yet unique and full of surprises, and well, sexy!
The kind of salad that makes you want to wear those sleek, super expensive yoga pants, if you wear yoga pants, that is. Me? I wear tight, super short dance skirts, or long skirts with a slit up to THERE! You see where I’m going with this don’t you? In short….when your shape is gonna show, make sure it’s a shape you wanna show!
Yeah, that’s exactly the kind of salad I’m craving.
Today we are making Cherry Quinoa Salad on cucumber ribbons. Come on, let’s do salad!
I love combining sweet summer fruit with salad ingredients. It’s pretty amazing that sweet cherries, grated carrots and green onions get married in this salad starring our favorite grain, quinoa. Now spoon that over some ribbons of pickled cucumbers. Whaaat? I know, unbelievable, right? That’s what I said, until I tasted it. Now I want it for lunch and dinner every day. Go figure.
CHERRY QUINOA SALAD
Yield: Makes 6 servings; serving size: 1 cup
- 1/4 cup red wine vinegar
- 3 tbsp. olive oil
- 1 1/2 tbsp. honey
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 2 cups water
- 1/3 cup dry white wine
- 1/2 tsp. salt
- 1 3/4 cup quinoa, rinsed and drained
- 2 cups pitted and chopped sweet cherries
- 1/2 cup shredded carrots ( 1 medium)
- 1/4 cup thinly sliced green onions ( 2)
- 3 tbsp. coarsely chopped fresh flat-leaf parsley
- 1 tbsp. snipped fresh mint
- 1/3 cup dry roasted pistachio nuts, coarsely chopped
1. Make vinaigrette: in a screw-top jar combine vinegar, oil, honey, 1/2 tsp. salt, and pepper. Cover and shake well; chill until needed.
2. In a large saucepan combine water, wine, and 1/2 tsp. salt. Bring to a boil. Stir in quinoa. Return to boiling; reduce heat. Simmer, covered for 12 to 15 minutes or until quinoa is tender and liquid is absorbed. Cool, tossing occasionally, by stirring with a fork.
3. Stir cherries, carrot, green onions parsley, and mint into quinoa. Drizzle with 6 tablespoons of the vinaigrette; toss gently to coat.
Reserve the remaining vinaigrette for a later use. Cover and chill quinoa mixture for at least 2 hours. To serve, sprinkle with pistachios.
4. To serve salad on Cucumber “Ribbons”: Using a vegetable peeler, cut 1 small seedless cucumber lengthwise into thin “ribbons”. Drizzle with the remaining vinaigrette; toss to coat. Line a serving platter with cucumber “ribbons.” Spoon the quinoa salad on top of cucumber and sprinkle with pistachios.
Nutritional Profile: (Cherry-Quinoa Salad), 322 calories, 11 g fat, 365 mg sodium, 46 g carbs, 6 g fiber, 9 g protein.
(with cucumber “ribbons”), 353 calories, 10 g protein, 49 g carbs, 13 g total fat, 6 g fiber, 431 mg sodium,
SOURCE: Better Homes and Gardens Newsletter