Hearty Persian-Style Cucumber Salad

Ingredients

• 1/3 cup quinoa ((1 cup cooked))
• 6-7 small fingerling potatoes ((about 1 1/2 cups worth))
• 1 cup green beans
• 4 cups lettuce (of your choice)
• 2-3 Persian cucumbers ((about 1 1/2 cups chopped))
• 1/4 cup cilantro (chopped)
• 1 tablespoon dill (chopped)
• 3 tablespoons basil or parsley ((or both))
• 1/2 lime freshly juiced
• 2 tablespoons extra virgin olive oil
• 1/4 teaspoon flake salt ((see notes))
• pinch black pepper

Instructions

1. 1

   Wash quinoa in cold water 2-3 times to remove its natural saponin coating. Saponins are difficult to digest and can make quinoa taste bitter. Add washed quinoa with 2/3 cup of water to a saucepan and bring to a boil on high. Reduce heat and simmer for 12 minutes. Turn off the heat and allow quinoa to rest for 15 minutes with the lid on to soak up the remaining water.

2. 2

   Steam the potatoes using a steamer basket or a saucepan along with a cup of water. The steaming method (rather than boiling) will give the potatoes a light quality for this summer dish. Cover with a lid and steam for 6 minutes on low.

3. 3

   Wash the green beans, chop off the stems, and cut into bite-sized pieces. Add green beans on top of the potatoes and continue to steam until both the potatoes, and the green beans, are fully cooked (about 8 more minutes). Remove from heat and drain if necessary, then place in the refrigerator for at least 15 minutes to cool. When you are ready to assemble the salad, cut the potatoes into smaller pieces if needed, then toss vegetables with a splash of olive oil and a pinch of salt.

4. 4

   Chop the lettuce, cucumber, cilantro, and other fresh herbs. Keep the lettuce, herbs, and cucumber separate.

5. 5

   Assemble the salad in layers. Place the lettuce on the bottom, then layer on the prepared potatoes and green beans, cucumbers, and quinoa, followed by fresh herbs, fresh lime, olive oil, salt, and pepper.