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Quinoa with Cucumber, Shallots and Mint
Recipe type: Salads
Serves: 8
Ingredients
- For the dressing
- ¼ cup olive oil or grapeseed oil
- 3 large shallots, minced
- 3 medium cloves garlic, minced
- 2 teaspoons sugar
- 2 tablespoons Passover soy sauce
- ¼ teaspoon kosher or sea salt
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- Freshly cracked black pepper
- For the salad
- 1 cup raw quinoa
- 1 cup diced cucumber
- ½ cup chopped fresh mint leaves, or more to taste
Instructions
- For the dressing:
- In a saucepan, heat 2 tablespoons of the oil over medium-low heat. Add the shallots and garlic and cook until a light golden brown or until fragrant, about 2 minutes. Immediately remove the pan from the heat and add the remaining 2 tablespoons oil, the sugar, Passover soy sauce, salt, vinegar, lemon juice, and pepper to taste. Stir until the sugar dissolves and all the ingredients are well combined. Set aside to marinate briefly.
- Make the salad:
- In a saucepan, combine the quinoa with 2 cups water. Bring to a simmer, cover, then reduce the heat to low and cook for 15 minutes, or until the water is fully absorbed. Place the cooled quinoa in a large bowl. Add the cucumbers and chopped mint and stir to combine.
- Add the shallot dressing and toss well to coat. Serve immediately or chill in the refrigerator and toss again before serving.
- NOTE For a warm quinoa dish; toss the cucumbers and herbs with the quinoa while it is still warm. Prepare the dressing as instructed and toss with the warm quinoa mixture. Serve immediately.
