Quinoa and Cucumber Salad
Did you know quinoa is high in iron and magnesium and generally considered healthier than brown rice? Give this Quinoa Salad recipe from Chef Shellie Froidevaux a try as a quick and healthy lunch time option. Using the Panasonic SR-DF101WST Automatic Rice Cooker to make the quinoa saves time and ensures perfectly fluffy results.
Ingredients
- 1measuring cup quinoa
- 0.5cucumber thinly sliced
- 5radishes thinly sliced
- 0.25 cupdill leaves roughly chopped
- 1 cupmint leaves
- 100 gfeta crumbled
Dressing
- 60 mlextra virgin olive oil
- 1garlic clove minced
- 1lemon juiced
- 1 tbswhite vinegar
- 1 tspdijon mustard
- Sea salt
- Cracked black pepper
Steps
1) Place the quinoa into the inner pan, along with two measuring cups of water. Select the 'Quick Cook/Steam' setting.
2) When the quinoa is cooked, press the 'Off' button. Open the lid and use the Rice Scoop to fluff up the quinoa and allow to cool.
3) While the quinoa is cooling, make the dressing. Place the dressing ingredients into a small bowl and whisk to combine.
4) Place the cucumber, radishes, dill, mint and feta into a large serving bowl. Add the quinoa and dressing and toss well to combine.
