January Detox: Quinoa Cucumber Salad

Serves 4-6

Ingredients:

• 1 cup               quinoa
• 2 cup               water/vegetable broth
• 1 medium        cucumber, sliced and diced
• ¼ cup              green onion, sliced
• ¼ cup              chopped parsley
• 2                      garlic cloves, pressed
• ½ cup              cherry tomatoes, halved
• ½ tsp               ginger, freshly ground
• ¼ cup              olive oil
• 2 tbsp              apple cider vinegar

 

Instructions:

1. Bring water and quinoa to a boil, reduce heat to low and simmer for 15-20 minutes.
2. While the quinoa is cooking, prepare the remaining salad and dressing to add to the salad. Start by slicing the cucumber, peeling first is an option. Dice the slices in quarter pieces.
3. Slice the green onions, chop the parsley, halve the tomatoes and grate the ginger. Press the garlic and allow to sit out for 10 minutes before adding. Combine these ingredients to the cooled quinoa.
4. Mix the olive oil and vinegar and pour over the quinoa mixture. Stir around the oil and vinegar mixture to evenly distribute over the whole salad.  Enjoy!