Persian Cucumber Salad with Crispy Quinoa Cakes
This salad makes great use of the summer bounty of tomatoes and cucumbers. The preserved lemon (or zest) gives it brightness. Pair it with these crispy quinoa cakes or a regular serving of quinoa for added protein. Makes a great meal for the Shaklee 7 Day Cleanse as well.
Persian Cucumber Salad
3 c. diced small cucumbers (preferably persian cucumbers)
1 1/2 c. cherry tomatoes (halved or quartered)
1/4 c. finely diced onion
3 Tbsp. coarsely chopped parsley (or more if you like)
1 Tbsp. chopped fresh mint
2 tsp. minced preserved lemon rind OR 1 tsp. lemon zest
1 Tbsp. fresh lemon juice
2 Tbsp. good quality extra-virgin olive oil
freshly ground pepper to taste
salt or no-salt seasoning to taste
Combine in a bowl. Let sit for a couple hours for the flavors to meld.
Lemon Garlic Yogurt Sauce
1 c. full fat plain yogurt
zest of one lemon
juice of 1/2 lemon
1/2 tsp. cumin
1 clove garlic finely minced
salt and pepper to taste
Melissa’s cooked quinoa sliced and fried in a pan until crisp on both sides OR make this recipe for quinoa patties
