{"id":10245,"date":"2020-09-08T22:12:19","date_gmt":"2020-09-09T02:12:19","guid":{"rendered":"https:\/\/prose.com\/?p=10245"},"modified":"2020-09-11T16:49:05","modified_gmt":"2020-09-11T20:49:05","slug":"quinoa-cantaloupe-cucumber-salad-recipe","status":"publish","type":"post","link":"https:\/\/prose.com\/blog\/quinoa-cantaloupe-cucumber-salad-recipe","title":{"rendered":"In the Kitchen with Prose: Toasted Quinoa, Cantaloupe & Cucumber Salad"},"content":{"rendered":"

Prose Toasted\u00a0Quinoa, Cantaloupe & Cucumber Salad Recipe
\nBy Emerald Chan<\/h2>\n

\"\"<\/p>\n

\"\"<\/p>\n

Ingredients<\/strong><\/p>\n

Quick Pickled Onions<\/strong><\/span><\/p>\n

1 small red onion, thinly sliced
\n\u00bd cup water
\n\u00bd cup apple cider vinegar
\n1 \u00bd tsp kosher salt
\n1 tsp sugar<\/p>\n

Toasted Quinoa Topper<\/strong><\/span><\/p>\n

\u00bd cup uncooked quinoa
\n1\/4 cup pepitas (pumpkin seeds)
\n1 tbsp sesame seeds
\n1 tsp kosher salt
\n\u00bd tsp paprika
\n1 tbsp olive oil<\/p>\n

Melon & Cucumber Salad<\/strong><\/span><\/p>\n

\u00bd large cantaloupe, rind and seeds removed, cut into 1\u201d pieces
\n2 Persian cucumbers, cut into \u00bd\u201d pieces
\n1 jalape\u00f1o , seeds removed, thinly sliced
\n\u00bc cup mint leaves, torn
\n\u00bc cup olive oil
\n2 tbsp white wine vinegar
\n1 tsp honey
\n1 tsp sumac
\n1 tsp kosher salt
\n\u00bc tsp freshly ground black pepper<\/p>\n

Preparation<\/strong><\/p>\n

For the pickled onions:<\/strong><\/span><\/p>\n

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.<\/p>\n

For the toasted quinoa topper:<\/strong><\/span><\/p>\n

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.<\/p>\n

For the salad:<\/strong><\/span><\/p>\n

In a large bowl add cantaloupe, cucumbers, jalape\u00f1os, 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.<\/p>\n

Serve salad topped with toasted quinoa mixture and pickled onions.<\/p>\n

\"\"<\/p>\n

 <\/p>\n

Shop this article<\/h2>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

A fresh take. <\/p>\n","protected":false},"author":29,"featured_media":10246,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[28,2],"tags":[266,268,264,267,265],"class_list":["post-10245","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-from-our-friends","category-trending","tag-curly","tag-frizzy","tag-smooth","tag-very-curly","tag-wavy"],"acf":[],"yoast_head":"\nToasted Quinoa, Cantaloupe & Cucumber Salad |<\/title>\n<meta name=\"description\" content=\"Get to know one of Prose\u2019s natural ingredients, quinoa extract, via a summer salad that brings the sweet and (slight) heat. 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