Mediterranean · salad

Mediterranean Cucumber and Yogurt Salad With Red or Black Quinoa

Name: Mediterranean Cucumber and Yogurt Salad With Red or Black Quinoa
Prep time: 8 min
Total time: 23 min
Cuisine: Mediterranean
Ingredients: 2 to 2 1/2 cups finely diced cucumber (use a seedless variety such as a long hothouse cucumber, a Japanese cucumber or Persian cucumbers); Salt; 1 1/2 to 2 cups plain Greek yogurt or drained yogurt (to taste); 1 to 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; 1 to 2 tablespoons (to taste) chopped fresh dill or mint; Freshly ground pepper; 1 cup cooked red or black quinoa

Mediterranean Cucumber and Yogurt Salad With Red or Black Quinoa reads herbaceous 4.8, allium 4.7 and salinity 3.7 on Palate's 0–10 flavor X-ray — a Mediterranean salad, about 23 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 4.1 / 10
Sweet & Fruity — 1.7 / 10
Sour & Bright — 3.4 / 10
Bitter & Earthy — 1.5 / 10
Rich & Fat — 1.5 / 10
Aromatic & Spice — 5.4 / 10

The measured notes (of 18)

Herbaceous 4.8 · Allium 4.7 · Salinity 3.7 · Sourness 3.4 · Funk & Ferment 2.2 · Umami 1.7 · Sweetness 1.7 · Warm Spice 1.5 · Earthy 1.5 · Floral 1.2 · Richness 1.2 · Nutty 1.0 · Bitterness 0.6 · Heat 0.6

What's in it (7)

2 to 2 1/2 cups finely diced cucumber (use a seedless variety such as a long hothouse cucumber, a Japanese cucumber or Persian cucumbers)
Salt
1 1/2 to 2 cups plain Greek yogurt or drained yogurt (to taste)
1 to 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
1 to 2 tablespoons (to taste) chopped fresh dill or mint
Freshly ground pepper
1 cup cooked red or black quinoa

Time & effort: about 23 min (8 min active) · effort: medium

Nutrition (per 100 g, engine-estimated): 51.1 kcal, 2.5 g protein, 0.8 g fat, 8.8 g carbs

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

Toss 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).
Spoon 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.
Spoon quinoa over salad and serve, or divide salad among 4 bowls or plates and top each serving with 1/4 cup quinoa.

Dishes with a similar flavor shape

Főzelék — Hungarian
Ogórki Kiszone (Salt-Brined Dill Cucumbers) — Polish
Cacik — Turkish
Tzatziki — Greek
Raita — Indian

Keep reading: what herbaceous, allium, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.