Quinoa and Cucumber Salad

By á-6416

Good over chicken

Ingredients

• 2 tbsp. lemon juice
• 2 tbsp. white wine vinegar
• 3 tbsp. Pompeian olive oil (Koroneiki if available)
• 1 clove garlic, crushed
• 1/4 tsp. kosher salt
• freshly ground black pepper
• 1/2 tsp. dried basil
• 1 1/2 c. English cucumber, sliced thin
• 1/2 sweet onion, sliced thin
• 1-2 Roma tomatoes, seeded and diced
• 3/4 c. uncooked quinoa

Details

Adapted from wearychef.com

Preparation

Step 1

In a medium bowl, stir together lemon juice, vinegar, olive oil, garlic, salt, pepper, and basil. Add cucumber, onion, and tomato, and stir to coat. Cover tightly and refrigerate at least one hour or up to 24 hours. (You could serve this cucumber salad on its own!)
At least 30 minutes before ready to serve, bring quinoa, 1½ c. water, and a couple pinches of salt to a boil. Reduce heat to simmer, cover, and cook 20 minutes. Then, transfer cooked quinoa to a serving bowl, fluff with fork, and allow to cool at least 10 minutes.
Stir cucumber mixture into quinoa and serve.
Weary Chef's Notes:
To prepare Mahi Mahi as pictured, sprinkle fish fillets lightly with kosher salt and lemon pepper. Heat 1 tsp. butter and 1 tsp. olive oil in a skillet over medium-high heat. Cook fish on both sides until cooked through. (This method would also work great with tilapia or chicken.)