Cucumber carpaccio recipe

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Sometimes eating fresh means keeping ingredients close to their natural state. This elegant salad is a showstopper, sure to impress friends and family with its looks and flavor. Red quinoa is a colorful addition to the plate and delicious paired with fresh mint but it may be harder to find. Regular quinoa works just as well.

  • Yield: 4 Servings
  • Total Time: 20 Minutes

Ingredients

For the Cucumber Carpaccio
  • 2 Tablespoons olive oil
  • 1 Tablespoon fresh lime juice
  • 1 Tablespoon white wine vinegar
  • ½ teaspoon kosher salt
  • 2 medium cucumbers, sliced paper thin
  • 4 red radishes, trimmed and sliced paper thin
  • ½ teaspoon black pepper
  • ¼ cup chopped fresh flat-leaf parsley
For the Mint Quinoa Salad
  • ½ cup low-sodium vegetable broth
  • ¼ medium onion, finely chopped
  • 4 cups prepared red quinoa
  • ¼ cup finely chopped fresh mint
How to Make It
  1. Whisk together the oil, lemon juice, white wine vinegar, and salt in a large bowl.
  2. Toss the cucumbers in the dressing. Arrange the cucumbers on a large platter.
  3. Scatter the radishes over the cucumbers and season with the pepper.
  4. Finish with a sprinkle of the parsley.
  5. For the Mint Quinoa Salad
  6. Heat the broth in a medium saucepan over medium heat. Add the onion and cook for 3 to 4 minutes, or until softened.
  7. Stir in the quinoa and heat until warmed through. Remove from the heat and fold in the mint.
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