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    You are in: Home / Recipes / Spicy Quinoa Summer Salad Recipe
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    Spicy Quinoa Summer Salad

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    1 hr

    0 mins

    Prana Princess's Note:

    I found this recipe on The New York Times website and fell in love with it the very first time I tried it. It's hands down THE BEST quinoa recipe I've discovered. I hope you enjoy it as much as I do!

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    Units: US | Metric


    1. 1
      Place quinoa in a bowl and cover with cold water. Let sit for five minutes. Drain through a strainer and rinse until the water runs clear. Bring the 3 cups of water to a boil in a medium saucepan. Add salt (1/2-3/4 tsp) and quinoa. Bring back to a boil, and reduce the heat to low. Cover and simmer 15 minutes or until the quinoa is tender and translucent; each grain should have a little thread. Drain off the water in the pan through a strainer and return the quinoa to the pan. Cover the pan with a clean dish towel. Replace the lid and allow to sit for 10 minutes.
    2. 2
      Meanwhile, place the finely diced cucumber in a colander and sprinkle with salt. Toss and allow to sit for 15 minutes. Rinse the cucumber with cold water and drain on paper towels. If using onion, place in a bowl and cover with cold water. Let sit for 5 minutes then drain, rinse with cold water and drain on paper towels.
    3. 3
      Combine the tomatoes, chiles, cilantro, vinegar, lime juice, and olive oil in a bowl. Add the cucumber and onion, season to taste with salt and add the quinoa. Toss together and taste, adjusting seasonings if necessary.
    4. 4
      Serve garnished with avacado slices and cilantro sprigs.

    Ratings & Reviews:


    Nutritional Facts for Spicy Quinoa Summer Salad

    Serving Size: 1 (304 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 237.4
    Calories from Fat 121
    Total Fat 13.4 g
    Saturated Fat 1.8 g
    Cholesterol 0.0 mg
    Sodium 15.2 mg
    Total Carbohydrate 26.5 g
    Dietary Fiber 4.9 g
    Sugars 2.5 g
    Protein 5.2 g

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