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.
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
- Whisk together the oil, lemon juice, white wine vinegar, and salt in a large bowl.
- Toss the cucumbers in the dressing. Arrange the cucumbers on a large platter.
- Scatter the radishes over the cucumbers and season with the pepper.
- Finish with a sprinkle of the parsley. For the Mint Quinoa Salad
- Heat the broth in a medium saucepan over medium heat. Add the onion and cook for 3 to 4 minutes, or until softened.
- Stir in the quinoa and heat until warmed through. Remove from the heat and fold in the mint.
