Recently my inbox and mailbox have been bombarded with ads of fall clothes and back to school specials meaning autumn is right around the corner and with that comes “warmer” meals likes soups and stews.
But even though the stores and catalogs say its time for fall, and admittedly, I am getting excited for fall clothes, I’m still sticking with easy summer salads for a little while longer.
I found this recipe and adapted it to be more cucumber, no mint, and added some quinoa since an open package of it had been sitting in the cupboard for a while and I thought it was about time to get it out of there. As an added bonus the quinoa is a good source of protein so it gave the salad a little substance.
Its definitely tasty, try it for yourself!
- 1 C quinoa, cooked per package instructions
- 2 cucumbers, peeled and roughly chopped
- 1-2 tomatoes, seeded and roughly chopped
- 1/3 red onion, chopped
- 1/2 bunch parsley, chopped
- 1 tsp minced garlic
- 1+tbs olive oil
- 2+tbs red wine vinegar
- 1/4 tsp salt
- 1/2 tsp ground mustard
-Cook the quinoa per package instructions. While its simmering, chop up all the veggies.
-Combine cucumber, tomato, onion, and parsley in a bowl. Add cooked quinoa.
-Combine garlic, olive oil, vinegar, salt, and ground mustard then pour over vegetable mixture. Toss to coat.
-Add salt and pepper to taste.
-Serve immediately. Store leftovers in the fridge.