Quinoa Cucumber Salad with Cranberry Salsa

This lovely combination came as a result of wanted to make a quick side dish that was cooling (as that day was really hot!). Cucumbers straight out of the fridge are THE BEST thing ever and adding it to this tasty concoction lifted my spirits.

Cranberry Salsa

5-6 tomatoes (Roma or cluster)
3 garlic cloves
1/2 white onion, medium
2 teaspoons unsweetened, concentrated cranberry juice
1/4 teaspoon cayenne
1/4 cup fresh cilantro
sea salt to taste
3 tsp dried cranberries (optional)

Place ingredients in food processor and pulse until ingredients are chopped and combined.

Alternatively, if you don’t have a food processor, you can dice all the ingredients and mix together.

Place in mason jar and refrigerate.

Quinoa Cucumber Salad

2 cups cooked quinoa
2 cucumbers (diced)
1 hass avocado (diced)
1/2 cup cranberry salsa
2 tb olive oil
sea salt to taste

In a medium bowl, combine all ingredients.



YGL staff