I used to grow lemon cucumbers, but gave up because they got too big and seedy. These days I’m growing Persian cucumbers, which are beautifully thin skinned, with delicate seeds. I usually pick them when they are still on the small side, but even when they grow as big as regular cucumbers, they’re still not at all bitter. The cucumbers are just now coming in, which means every day I have a small harvest that needs to used (or given away to lucky neighbors). This recipe is inspired by a quinoa cucumber salad I had while visiting my fellow gardener food bloggers Diane and Todd of White on Rice Couple.
Simple Cucumber Quinoa Salad
It’s wonderfully simple, just cooked red quinoa tossed with chopped fresh cucumbers and mint, and dressed with seasoned rice vinegar. You can also add a chopped avocado to the salad if you want it to be a little more substantial. By the way, quinoa looks and acts like a grain, but it’s actually a seed, and therefore higher in protein and lower in starch than most grains. Cover and cook for 15 minutes, until the quinoa is cooked. Remove from heat. Sprinkle with seasoned rice vinegar and toss again. Sprinkle with olive oil and gently toss. Add more salt or seasoned rice vinegar to taste. Gently fold in chopped avocado if using.
