Prose Toasted Quinoa, Cantaloupe & Cucumber Salad Recipe
By Emerald Chan
Ingredients
Quick Pickled Onions
1 small red onion, thinly sliced
½ cup water
½ cup apple cider vinegar
1 ½ tsp kosher salt
1 tsp sugar
Toasted Quinoa Topper
½ cup uncooked quinoa
1/4 cup pepitas (pumpkin seeds)
1 tbsp sesame seeds
1 tsp kosher salt
½ tsp paprika
1 tbsp olive oil
Melon & Cucumber Salad
½ large cantaloupe, rind and seeds removed, cut into 1” pieces
2 Persian cucumbers, cut into ½” pieces
1 jalapeño , seeds removed, thinly sliced
¼ cup mint leaves, torn
¼ cup olive oil
2 tbsp white wine vinegar
1 tsp honey
1 tsp sumac
1 tsp kosher salt
¼ tsp freshly ground black pepper
Preparation
For the pickled onions:
Place sliced onions into a jar with a lid. Bring water, vinegar, salt, and sugar to a boil in a small saucepan. Pour vinegar mixture into jar with onions. Let sit uncovered on the counter for 1 hour. Note: Pickled onions can last up to 2 weeks in the fridge in an airtight container.
For the toasted quinoa topper:
Preheat oven to 375F. In a small bowl combine quinoa, pepitas, sesame seeds, salt, paprika, and olive oil. Spread quinoa mixture into an even layer on a baking sheet. Bake for 17-20 minutes, mixing half way through, until quinoa is lightly golden and crispy. Let cool and transfer to an airtight container.
For the salad:
In a large bowl add cantaloupe, cucumbers, jalapeños, and mint leaves. In a small bowl, whisk together olive oil, vinegar, honey, sumac, salt and pepper. Add dressing to large bowl, toss to mix.
Serve salad topped with toasted quinoa mixture and pickled onions.
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