Cucumber Quinoa Summer Salad with Lemon Vinaigrette
Crisp and cool with a refreshing lemony tartness, this crunchy Cucumber Quinoa Summer Salad is one of my favorite summertime recipes. Quinoa is a great addition to the salad, this uber-healthy grain is rich in protein, fiber, B-vitamins and minerals.
Equipment
- 1 Pressure cooker Any standard electric or stovetop, follow natural release steps
Ingredients
Salad
- ¾ Cup Quinoa any color works, but I love cooked from the day before
- 1 cup Corn fresh is best, cut right from the cob if you can
- 1 English cucumber sliced thin, no need to peel cause skin is so tender
- 1 Red bell pepper diced, red’s pretty but any color works
- 1 Red onion diced for that sharp contrasting bite and color
- 1 cup Flat-leaf parsley chopped fresh for brightness and health boost
- 3-4 tablespoons Lemon juice from fresh lemons, adjust to taste
- ¼ cup Olive oil for smooth fat that helps the vitamins soak in
- 1 teaspoon Salt to season just right
- ½ teaspoon Red pepper flakes to season just right
Instructions
Instructions
- Rinse quinoa under cold water to get rid of its natural coating.
- Cook quinoa in pressure cooker with broth or water. Bring it up to pressure until you see the float valve pop up.
- Cook for about 1 minute under high pressure, then do a natural release for 10 minutes.
- Dice cucumbers, bell pepper, red onions, and carrots. Mix cooked quinoa with fresh veggies and corn.
- Whisk lemon vinaigrette ingredients together and pour over the salad. Stir gently to combine.
- Pop salad in the fridge for a bit to let flavors mingle. Serve very cold.
Notes
Optional extras: diced fennel bulb cooked with quinoa, chopped carrots, green peas, or orange segments.
Store in an airtight container and refrigerate. Good for up to 2 days.