Adapted by Lorie Gehrke from recipe by Martha Rose Shulman
- 1 cup quinoa, raw
- 1 1/2 cups water
- 1 cucumber, finely diced
- 1 small red onion, finely diced
- 2 tomatoes, finely diced
- 1 jalapeno or serrano pepper, seeded and finely chopped
- 1/2 cup+ chopped cilantro, plus extra for garnish
- Juice of 2 fresh limes
- Juice of 1 fresh lemon
- 2 tbsp extra virgin olive oil
- 1 avocado, sliced for garnish (optional)
- Sea salt to taste
Combine quinoa and water in a saucepan. Bring to a boil, then reduce to a simmer and cover with a tight fitting lid. Cook 15-20 minutes (until all the water has been absorbed and the quinoa is cooked through). Remove the pan from the heat and allow to sit for at least 10 minutes.
While the quinoa cooks, combine tomato, peppers, cilantro, lime juice, lemon juice, and olive oil in a large bowl. Add cucumber and onion, season to taste with salt, and add quinoa. Toss together and adjust seasonings. Serve garnished with avocado and cilantro sprigs.
Advance preparation: The quinoa freezes well, and the assembled salad will keep for a day in the refrigerator. The leftovers will be good for a couple of days.
The recipe makes about 6-7 cups, of which
3 cups are quinoa (4 x ¾ cup serving sizes)
3-4 cups are non-starchy vegetables
If using quinoa as your lean protein, the female weight loss portion size is 1.5 cups and would include 1+ serving of healthy fat. The batch includes 4.5 of such servings. If eating alongside an animal protein, the female weight loss portion is ½ cup. It will include 0.5+ a serving of healthy fat.
Remember to go easy on the salt. We prefer English cucumbers which have sweeter seeds.