Chilled Spring Cucumber-Dill Salad with Cashews and Quinoa
Try this Chilled Spring Cucumber-Dill Salad with Cashews and Quinoa recipe.
Try this Chilled Spring Cucumber-Dill Salad with Cashews and Quinoa recipe.
- 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
- 1/4 up unsalted cashews
- 1/2 easpoon lemon zest
- 1/2 easpoon country dijon mustard
- 1 tablespoon freshly minced dill
- 12 large asparagus spears
- 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
Step-by-step
- 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.
How does a dish balance high water content vegetables without turning watery? Raw cucumbers and asparagus release cellular moisture when exposed to salt and acid, making thorough moisture management vital. Patting spiralized cucumber noodles dry with paper towels removes surface condensation before it can dilute the dressing. Peeling asparagus spears into ribbons creates delicate surface area that absorbs vinaigrette rapidly while retaining a crisp bite. Quinoa requires rapid chilling after boiling to stop starch retrogradation, keeping individual grains distinct rather than sticky.
Chemical Interactions of Acid and Fat
Emulsifying extra virgin olive oil with freshly squeezed lemon juice and country Dijon mustard creates a stable suspension that clings to dense ingredients. Acid breaks down heavy fats, while honey rounds out the sharp edges of citrus juice and mustard. Freshly minced dill releases volatile aromatic compounds that bond readily with the lipids in the olive oil, carrying herbal fragrance throughout every bite. Raw unsalted cashews contribute structural crunch and healthy monounsaturated fats, providing a rich contrast to the clean, watery crunch of the cucumber ribbons.Textural Contrast and Temperature Control
Temperature directly influences flavor perception in cold vegetable salads because chilled fats mute sweetness and highlight acidity. Storing cooked quinoa for at least two hours allows the starches to firm up, preventing the grains from turning mushy when tossed with the liquid vinaigrette. Combining ingredients at cold temperatures preserves cellular turgor in the asparagus ribbons and cucumber noodles, maintaining structural integrity across extended storage windows.
