Ingredients
2to 2 1/2 cups finely diced cucumber (use a seedless variety such as a long hothouse cucumber, a Japanese cucumber or Persian cucumbers)
Salt
1½to 2 cups plain Greek yogurt or drained yogurt (to taste)
2to 2 garlic cloves (to taste), cut in half, green shoots removed, and mashed to a paste in a mortar and pestle with a pinch of salt
2to 2 tablespoons (to taste) chopped fresh dill or mint
Freshly ground pepper
1cup cooked red or black quinoa
Preparation
1Toss cucumber with a generous amount of salt and leave in a colander in the sink to sweat for 15 minutes. Drain on paper towels (rinse first if the cucumber tastes very salty).
2Spoon yogurt into a salad bowl and mix with garlic. Stir in cucumber. Add freshly ground pepper (I like a generous amount), taste and adjust salt. Sprinkle dill or mint on top.
3Spoon quinoa over salad and serve, or divide salad among 4 bowls or plates and top each serving with 1/4 cup quinoa.
