Incredible flavor! The lemon is perfect in the quinoa even without the cucumber and tomato. I used a small lemon from my tree and it was the ideal quantity.
I do like to follow a recipe as instructed the first time, but I do always question why recipes require deseeding a cucumber when it doesn't eliminate anything that would otherwise be objectionable. I can see how it would be an aesthetic choice for texture...however for the work involved I would be more inclined to dice them whole. Now peeling the rind, that I can see, as many stores put a wax over the skin. I however always wash the exterior of my fruit and veggies.
I accidentally deseeded the tomato as well which added an extra twenty minutes work, since most recipes that ask you to deseed the cucumber do the same for the tomato. Why one and not the other for this recipe is kind of baffling to me, but again I did not make up the rules to this cooking tenet.
Philosophical ganderings aside, without the deseeding, this recipe is very easy to make, and quite forgiving. I accidentally put in 3 tbsp olive oil when I was thinking in my mind about the conversion of tsp to tbsp is three as I poured, 1-2-3. Whoops! However, a little extra oil certainly doesn't hurt the taste, but I can't vouch for the waistline.
I will definitely make this or a variation on it again. The hubby really enjoyed a sample I gave him, and I'm saving the full presentation with tomato garnish to complement a salmon and asparagus dinner I have planned. After that, there are two small tupperware containers leftover for snacks.
Great make-ahead recipe for potlucks too!
I cut this recipe in half for just the 2 of us, using a whole cucumber (although a small one)! Salads something like this, are for us usually rice or pasta, so the quinoa was a nice change, & with the cucumber of tomato, refreshing, as well! Thanks for posting it! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]