MI Coop Kitchen

Quinoa Cucumber Salad

Ingredients

  • 4 cups cooked Quinoa
  • 1 small cucumber, diced (local Michigan cucumber if in season, if not English cucumber)
  • 1 small red onion, diced
  • 1 red pepper, diced
  • 2 tablespoons. Fresh dill weed, minced
  • 1 med garlic clove, minced
  • 1 tablespoon canola oil
  • 2 tablespoon apple cider vinegar
  • 2 tablespoons brown sugar
  • 1/2 teaspoon salt

Directions

  1. Prepare Quinoa according to package. Cool. Mix with the rest of the ingredients.
  2. Toss to evenly coat. Hold refrigerated, use within 2-3 days.
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