If you like pickled cucumbers, then you are going to love this refreshing and super flavorful salad. A delicious main or side dish that also happens to be vegan, super healthy and so easy to make.
2medium cucumbers,halved lengthwise, then thinly sliced
1tspsea salt
½medium red onion,thinly sliced*
½cupdill,tightly packed
Sea salt and pepper to taste
RED WINE VINAIGRETTE:
¼cupred wine vinegar
1Tbspcoconut sugar – or your choice of sugar
2Tbspolive oil
1tspchili flakes
1small garlic clove,minced
TO SERVE:
Toasted almonds,optional
Instructions
To cook the quinoa, rinse well and place it in a medium pot with lots of water. Bring to a boil, then lower the heat and simmer for 15 – 20 minutes, until tender. Drain and let cool completely.
While the quinoa is cooking place cucumber slices in a big bowl and sprinkle with 1 tsp of sea salt. Stir and set aside for 20 - 30 minutes. Then rinse and drain well. Thoroughly pat dry (I use paper towels) to remove any excess liquid.
Add red wine vinegar and sugar to a big bowl. Whisk vigorously until the sugar dissolves. Add olive oil, chili flakes and garlic. Whisk to combine.
Add cooked quinoa, cucumber, red onion and dill.
Season with salt and pepper.
Toss to combine. I recommend placing it in the fridge for at least 30 - 60 minutes before eating it. And serving it with toasted almonds on top.
Enjoy this refreshing salad.
You can store it in an airtight container in the fridge for 2 – 3 days. I like it even better the next day.
Notes
*I don’t like the strong taste of raw onions, so I place the sliced onion in a small bowl and I cover it with boiling water. After ten minutes, I drain and rinse the onion with cold water. Bye-bye pungent taste, hello delicious mild flavor.