Chilled Spring Cucumber-Dill Salad with Cashews and Quinoa
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
- salt and pepper to taste
- 1 cup water
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon honey
- 3 tablespoons extra virgin olive oil
- for the salad:
- 1 large cucumber
- for the dressing:
- 1/2 up dry quinoa
- 12 large asparagus spears tips and bottoms removed
- 1/4 up unsalted cashews
- 1/2 easpoon lemon zest
- 1/2 easpoon country dijon mustard
- 1 tablespoon freshly minced dill
- Carbohydrate 4.11704999827983 g
- Cholesterol 0 mg
- Fat 4.920275 g
- Fiber 0.408515625452187 g
- Protein 0.520748437471269 g
- Saturated Fat 0.6958045 g
- Serving Size 1 1 Serving (148g)
- Sodium 22.5034557310492 mg
- Sugar 3.70853437282764 g
- Trans Fat 0.1580895 g
- Calories 59 calories
Place the quinoa and water in a small pot, cover and bring to a boil. Once boiling, reduce to a simmer and let cook for 15 minutes or until quinoa fluffs up with a fork. If water evaporates completely, add more in tablespoons.Once the quinoa is cooked, immediately transfer to a bowl, cover and chill in the refrigerator for at least 2 hours, preferably for 12 or more hours.While quinoa chills, prepare the rest: peel the asparagus using a vegetable peeler and set aside. Then, spiralize the cucumbers with Blade B or C. Pat the noodles dry thoroughly, using paper towels. Roughly chop the cashews. Set the asparagus, cucumber noodles, asparagus and cashews aside in the refrigerator in a large mixing bowl.Prepare the dressing: combine all ingredients in a medium bowl and whisk together. Set aside in the refrigerator.Once the quinoa is done chilling, add it to the mixing bowl with the other ingredients, pour over the vinaigrette and toss to combine thoroughly.Serve immediately or chill again in the refrigerator for future use.
