check out that forecast.

we’ve got triple digits tomorrow, folks.

& as refreshing as it sounds to eat ice cream for every meal, summer = swimsuit season.  so yeah, there’s that.

even though the title of this recipe suggests “spicy”, the cucumber, tomato & citrusy dressing keep it nice & light, yet satisfying enough {thanks quinoa!} to be a delicious summer dinner.

SPICY QUINOA SALAD

serves 4-6

1 cup quinoa (we used red quinoa, but any kind will do)
kosher salt, to taste
1 hothouse cucumber, diced
2 medium tomatoes, diced
2 serrano chiles, seeded & finely minced
1/2 cup fresh cilantro, chopped
3 tablespoons extra virgin olive oil
1 small red onion, finely minced
2 tablespoons freshly squeezed lime juice
1 tablespoon red wine vinegar
salt & freshly ground pepper, to taste
1 avocado, sliced

in a large bowl, cover the quinoa with cold water & let sit for 5 minutes. drain in a strainer (watch the size of the holes!). rinse with cold water, until it runs clear. add the quinoa to a medium saucepan & cover with 3 cups of water. bring to a boil, add salt & reduce heat to low. cover & simmer for 15 minutes, until the quinoa becomes translucent. remove from heat, drain off excess water, then cover pan with a clean kitchen towel & put the lid back on. let sit for 10 minutes.

while the quinoa cooks, combine the cucumber, tomato, chiles, cilantro & big pinch of salt together in a large bowl. drizzle with olive oil & toss to coat.

in a separate, small bowl, combine the red onion, lime juice & vinegar. set aside while the quinoa finishes cooking.

combine the vegetable mixture with the onion mixture & toss to combine. stir in the quinoa. season with salt & pepper to taste. top with sliced avocado & serve.

slightly adapted from dinner tonight, serious eats