3/4 cup (135 g) quinoa, rinsed and drained

3 Lebanese cucumbers, thinly sliced

3 tbsp (45 ml) rice vinegar

2 tbsp (30 ml) mirin

1 tsp (5 ml) sambal oelek

2 red onions, sliced 1/2 inch (1 cm) thick

2 tbsp (30 ml) olive oil

2 zucchini, sliced 1/4 inch (5 mm) thick

1/4 cup (10 g) cilantro leaves

With the rack in the middle position, preheat the oven’s broiler. Line a baking sheet with aluminum foil.

In a saucepan of salted boiling water, cook the quinoa for 12 to 15 minutes or until tender. Drain and rinse under cold running water. Let cool.

In a large bowl, combine the cucumbers, vinegar, mirin and sambal oelek. Let marinate for 10 minutes.

On the prepared sheet, toss the onions with the oil. Roast for 5 minutes or until tender. Add the zucchini. Season with salt and pepper and toss well. Continue roasting for 5 to 8 minutes or until the zucchini begin to brown.

Add the quinoa and roasted vegetables to the cucumbers. Adjust the seasoning. Garnish with the cilantro. Delicious with maple-glazed pork chops (see recipe).

In Recipes-list.com we have selected the most viewed recipes from category - Barley And Quinoa . Enjoy the best recipes specially selected for you! Asian-Style Quinoa Salad is the right choice that will satisfy all your claims.