spicy-grilled-shrimp-pasta
Spicy Grilled Shrimp Pasta
January 8, 2017
fresh-cabbage-and-cucumber-salad
Fresh Cabbage and Cucumber Salad
January 9, 2017

cucumber-tomato-and-parsley-quinoa-salad
cucumber-tomato-and-parsley-quinoa-salad
cucumber-tomato-and-parsley-quinoa-salad

Cucumber, Tomato, and Parsley Quinoa Salad

  , , , , , ,

January 9, 2017

This healthy and simple salad is packed with protein and healthy vegetables – definitely an energy booster! A perfect combination of cucumbers, tomatoes, parsley, and quinoa mixed with our extra-virgin olive oil and red wine vinegar, yum!

  • Prep: 10 mins
  • Cook: 15 mins

Ingredients

1 cup quinoa

1 pint grape tomatoes, split into quarters

1 large cucumber, seeds removed, cut into ½-inch

pieces

1/2 tsp salt

2 small shallots, minced

1/2 cup roughly chopped flat-leaf parsley leaves

1/4 cup roughly chopped fresh mint leaves

5 tbsp COLAVITA extra-virgin olive oil

2 tbsp COLAVITA red wine vinegar

Freshly ground black pepper to taste

Directions

1Combine Quinoa with 2 cups of water in a small pan bring to simmer, cook at low simmer for 8 – 10 minutes then shut off the heat and allow the mix to slowly cool with the remaining water.

2Once cooled down strain the mix through a fine mesh strainer and rinse under cold water allowing the quinoa to fully drain and cool.

3While the Quinoa is cooking combine the diced tomato, cucumber, herbs, oil, vinegar salt and pepper and mix well.

4Once the quinoa is cooled, combine all the ingredients and serve. Any left over salad can be held in the refrigerator and eaten as a snack or side dish within 2 -3 days.

00:00

0 Reviews

All fields are required to submit a review.

Pin It on Pinterest