I’m sitting here at my desk and there’s a large box sitting in the middle of my living room.
Inside the box, is my wedding dress from Kleinfeld’s. I have strict instructions not to open the box.
Do you know how hard that is? Not to try on my wedding dress that I’ve waited for since October?!
Yes, that’s right – the dress is here.
Ever since it arrived around 12pm, I’ve been the world’s most productive person. I’ve done everything in my power to not think about the dress.
I’ve written about 3 full, amazing recipes.
I responded to all my blog comments from the past two days.
I’ve planned my blog calendar for the rest of the month.
I’ve answered all of the emails in my Inbox.
This all happened within an hour, by the way. And now, I’m writing this blog post. Thank gosh I have a 3pm meeting in the city today, because if I didn’t, I might crack.
I can’t wait until Lu gets home and can distract me from this box.
But for now, it’s all about this simple cucumber noodle salad. Since the cucumbers are in noodle form and not diced or cubed, they’re so much more satisfying and really make a complete dish that can serve as a main or a filling side.
I used a thicker blade, to give the cucumber noodles more surface area for the vinaigrette and quinoa to stick to.
Now, this recipe calls for the quinoa to be cooked and then chilled for at least 2 hours (preferably 12.) I think the flavors and consistency are better when the entire dish is chilled, but if you can’t wait and don’t have the time – add everything together without chilling the quinoa first. After all, you’re the one eating it!
The lemon vinaigrette is simple and the dill adds a refreshing tang to every bite. I love the raw, unsalted cashews – they give the dish that healthy dose of fat and mineral punch. They also have that lovely buttery tasty!
This dish goes well as a side dish alongside some white flaky fish or some avocado. It’s totally versatile and very easy to whip up (just chill your quinoa ahead of time!)
The trick to spiralizing cucumbers? Pat them dry right afterward to eliminate excess moisture:
Now…. I’m going to go get ready for my 3pm meeting and not think about this dress. Hope you love the recipe!
What are some of your favorite ways to spruce up cucumbers?
Nutritional Information & Recipe
- For the salad:
- ½ cup dry quinoa
- 1 cup water
- 12 large asparagus spears
- 1 large cucumber
- ¼ cup unsalted cashews
- For the dressing:
- ½ teaspoon lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon honey
- ½ teaspoon country Dijon mustard
- salt and pepper, to taste
- 3 tablespoons extra virgin olive oil
- 1 tablespoon freshly minced dill
- Place the quinoa and water in a small pot, cover and bring to a boil. Once boiling, reduce to a simmer and let cook for 15 minutes or until quinoa fluffs up with a fork. If water evaporates completely, add more in tablespoons.
- Once the quinoa is cooked, immediately transfer to a bowl, cover and chill in the refrigerator for at least 2 hours, preferably for 12 or more hours.
- While quinoa chills, prepare the rest: peel the asparagus using a vegetable peeler and set aside. Then, spiralize the cucumbers with Blade B or C. Pat the noodles dry thoroughly, using paper towels. Roughly chop the cashews. Set the asparagus, cucumber noodles, asparagus and cashews aside in the refrigerator in a large mixing bowl.
- Prepare the dressing: combine all ingredients in a medium bowl and whisk together. Set aside in the refrigerator.
- Once the quinoa is done chilling, add it to the mixing bowl with the other ingredients, pour over the vinaigrette and toss to combine thoroughly.
- Serve immediately or chill again in the refrigerator for future use.