Quinoa, Cucumber, and Currant Salad

Name: Quinoa, Cucumber, and Currant Salad
Yield: Makes: 4 servings
Ingredients: Salt and freshly ground black pepper; ½ cup currants or raisins; 2 cucumbers; 4 cups water; 3 tablespoons vegetable oil; 1 cup quinoa; 3 tablespoons balsamic or sherry wine vinegar; 2 to 3 drops Tabasco sauce (optional)

Preparation info

Makes:
4
servings

Difficulty
Easy

Appears in

Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

About

Quinoa has a unique crunchiness that makes it a pleasing grain to use in salads. The combination of cucumbers and currants is unexpected, fresh, and delicious.

Ingredients

1 cup quinoa
4 cups water
3 tablespoons

Gluten-free
Vegan

Method

Place the quinoa in a sieve and rinse it under running water; drain. This will rid the grain of any saponin residue which would make it taste bitter.
Bring the water to a boil in a medium-size saucepan over medium heat. Add the quinoa and simmer uncovered until tender, 10 to 15 minutes.
Meanwhile mix the oil, vinegar, and Tabasco if using in a serving bo