Spicy Quinoa, Cucumber, and Tomato Salad

The Menu

Pan Fried Talapia with Lime Sauce

Spicy Quinoa, Cucumber, and Tomato Salad*

When you are blessed with a bountiful crop, best learn how to use it.  We love cucumbers and have them often in the summer with a little salt and pepper.  Sometimes I slice them.  Sometimes I dice them.  Sometimes I cut them into logs.  But sometimes I feel the need to do something a bit different.  Here's one option.

Spicy Quinoa, Cucumber, and Tomato Salad - My Version

Cook one cup quinoa according to package directions.  Allow to cool and divide in half.  Freeze half for another dish. 

While the quinoa is cooking, prepare and combine the following:
1 medium cucumber, diced
1/2 small red onion, finely minced
1 1/2 cups diced tomatoes
1 jalapeno pepper, seeded and finely chopped
1/4 cup cilanto, chopped
1 small to medium avacado, seeded and chopped

The Sauce:
1 Tsp lime juice
1/2 Tsp red wine vinegar
1 1/2 Tsp extra virgen olive oil

When the quinoa is cooled, combine it with the vegetables, toss with the sauce, add additional salt,pepper, and lime juice to taste.  Garnish with sprigs of cilantro.

2 generous servings.  Any left-overs you might have are great the next day.

The inspiration for this recipe came from The New York Times.

How I altered the recipe:  The original recipe called for the entire cup of quinoa.  I cut the recipe in half, allowing for a few more tomatoes.  That's all I did.

As a side note, this is a great healthy dish to take along to a summer picnic.  For a more generous dish, double the recipe back to its original quanities.