Cucumber, Lemon & Dill Quinoa Salad | Abel & Cole
Cucumber, Lemon & Dill Quinoa Salad
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Prep: 10 mins
Cook: 20 mins
Think fresh, think light and stunningly simple. Super salads days are here.
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Ingredients you'll need
  • 1 cucumber
  • A bag of quinoa
  • 1 lemon
  • 1 Mini Romaine lettuce
  • A large handful of dill
  • 4 spring onions
From your kitchen
  • Sea salt
  • A gloss of olive oil
  • Freshly ground pepper
Step by step this way
  • 1.

    Rinse your quinoa well. Shake into a small pan. Add enough water to come 1cm over the grains. Add a pinch of salt. Pop a lid on. Simmer 20 mins or till all the water is absorbed. Keep the lid on. Steam a further 5 mins.

  • 2.

    Slice the base from your lettuce. Arrange the leaves on a large platter or individual plates.

  • 3.

    Set a large frying pan over high heat. Halve your cucumber vertically – i.e. not in a way that exposes all the seeds.

  • 4.

    Cook in the hot pan (no oil needed) till the cucumber skin is lightly charred all over. Dust with a pinch of salt. Set aside to cool a little. Keep the pan on the heat.Trim the spring onions; finely chop. Add them to the hot pan (again, no oil). Cook till a tender and a little charrded.

  • 5.

    Finely chop the dill. Mix it into the quinoa. Add the zest of the lemon, a good squeeze of juice and a gloss of olive oil. Taste. Season and add more lemon/oil as needed.

  • 6.

    Halve the charred cucumber horizontally. Thinly slice, giving you half moons. Toss them and the charred spring onion into the quinoa. Scatter the quinoa over the lettuce leaves and serve.

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