1 T. wine vinegar
1/2 t. sugar
1 small clove garlic, chopped
1/8 teaspoon red pepper flakes
salt
Freshly ground black pepper
1 English cucumber, peeled and diced
1 scallion, chopped
1/2 c. quinoa, rinsed well and drained
1 c. water
2 T. extra virgin olive oil
1/2 lemon
1/4 c. chopped flat-leaf parsley
2 T. chopped mint
3 c. salad greens
8 oz queso fresco cheese, sliced
1/2 t. sugar
1 small clove garlic, chopped
1/8 teaspoon red pepper flakes
salt
Freshly ground black pepper
1 English cucumber, peeled and diced
1 scallion, chopped
1/2 c. quinoa, rinsed well and drained
1 c. water
2 T. extra virgin olive oil
1/2 lemon
1/4 c. chopped flat-leaf parsley
2 T. chopped mint
3 c. salad greens
8 oz queso fresco cheese, sliced
In a medium bowl, whisk together the vinegar, sugar, garlic, red pepper flakes, and a dash of salt and pepper. Add cucumber and scallion and toss to combine. Cover and let stand.
Place quinoa and water in a small saucepan. Bring to a boil, cover, and simmer over low heat. Simmer for about 15 minutes or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff quinoa with a fork and spread on a baking sheet to cool.
In a large bowl, whisk together the olive oil and 2 teaspoons of the lemon juice. Add the cooled quinoa, parsley, mint, and lettuce to the bowl and toss to coat.
Heat a grill pan or skillet over medium heat (no oil) and grill the cheese until golden, about two minutes on each side (the cheese can also be grilled in a panini press or a Foreman grill). When done, squeeze a little lemon juice over the cheese.
Drain the cukes. Arrange the salad on two plates and top with the cheese and cucumbers.
