Quinoa Salad with Cucumbers & Mint.

August marks the first month in which Chef Christie Morisoli gives us a lesson in cooking with Chinese Herbs. Each month a medicinal herb will be featured in a super yummy and healthy recipe. This is just another way to incorporate health lifestyle choices into our everyday routines. Food  can taste great and be good for you. So go ahead and eat your medicine!

Mint: Cooling and spicy in nature mint has antibacterial properties, soothes the digestive tract and can be used externally to treat skin conditions like eczema.

Cucumber: Cooling and comprised of mostly water, cucumbers are great for edema and summer heat related issues. Also used often as a skin soother.

Quinoa Salad with Cucumber and Mint

Yield 6 sides.

  • 2 cups water
  • 1 cup quinoa
  • 1 English cucumber
  • ½ bunch fresh mint
  • 6 oz. feta cheese
  • 1 small shallot
  • ½ Tbl. Dijon mustard
  • 1 Tbl. red wine vinegar
  • 3 Tbl. lemon juice (approx. 1 lemon)
  • ¼ cup extra-virgin olive oil
  • salt and pepper to taste

Directions:

1.  Place water and quinoa in a stock pot and bring to a boil. Reduce to a simmer, cover and cook until water is absorbed, about 15 minutes.

2. Meanwhile peel, seed and cut cucumber into ½ inch dice.

3. Trim and thinly slice the fresh mint.

4. For the dressing, finely chop shallot and add to small mixing bowl. Combine Dijon, red wine vinegar and lemon juice to shallots. Gradually add olive oil whisking until emulsified. Season with salt and pepper.

5.  Once quinoa is cooked, fluff with a fork and transfer to a large bowl to cool.  After it has cooled slightly, toss the quinoa with vinaigrette, cucumber, mint and feta cheese.

6. Season to taste with salt and peper and enjoy!

 

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