Prep Time: 10 minutes minutes
Cook Time: 5 minutes
I still have a surplus of tomatoes coming from my garden. But thankfully, my other veggies are starting to ripen too! I have winter squash coming up, beans forming plump pods, several kinds of bright peppers, and some wonderfully cool cucumbers!
Most people use cucumber for dips and pickles, or maybe as a crunchy sandwich extra, but I really love them in salads. When in season, cucumbers have a lovely, fresh, crisp bite. They’re super good for you too. Being mostly water, they’re great for hydration, full of B vitamins, and their silicon is great for skin. There is no reason to skip out on this delicious vegetable, especially since my salad is super easy to make. Just chop and toss!
This cucumber salad has lots of filling protein from quinoa and black beans as well as tangy tomatoes. I had to add the tomatoes because I still have too many. The salad stores in the fridge pretty well too; so make a bunch of it one weekend and portion it out into portable containers. Now you have a healthy and cheap lunch to take to lunch for work during the week.
- 1 cup water
- ½ quinoa
- 4 cucumbers, thick slices
- 2 large tomatoes, diced, or 1 cup of halved cherry tomatoes
- ½ cup black beans
- ¼ cup black olives, halved
- 3 cups spinach, chopped
- 3 tbsp extra-virgin olive oil
- 2 tbsp red wine vinegar
- half a lemon
- Salt and pepper, to taste
1. Cook the quinoa following package instructions. (Bringing the water to a boil, then turning it off when I add the quinoa and covering it on the stove for 5 or so minutes works fine for me.)
2. Chop the vegetables.
3. Place the vegetables into a bowl and add the oil, vinegar and squeeze the lemon over the bowl. Toss.
4. Now add the beans and quinoa. Toss again.
5. Salt and pepper to taste.
6. Serve the salad over spinach. Enjoy!