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“I found this recipe on The New York Times website and fell in love with it the very first time I tried it. It's hands down THE BEST quinoa recipe I've discovered. I hope you enjoy it as much as I do!”

Ingredients Nutrition


  1. Place quinoa in a bowl and cover with cold water. Let sit for five minutes. Drain through a strainer and rinse until the water runs clear. Bring the 3 cups of water to a boil in a medium saucepan. Add salt (1/2-3/4 tsp) and quinoa. Bring back to a boil, and reduce the heat to low. Cover and simmer 15 minutes or until the quinoa is tender and translucent; each grain should have a little thread. Drain off the water in the pan through a strainer and return the quinoa to the pan. Cover the pan with a clean dish towel. Replace the lid and allow to sit for 10 minutes.
  2. Meanwhile, place the finely diced cucumber in a colander and sprinkle with salt. Toss and allow to sit for 15 minutes. Rinse the cucumber with cold water and drain on paper towels. If using onion, place in a bowl and cover with cold water. Let sit for 5 minutes then drain, rinse with cold water and drain on paper towels.
  3. Combine the tomatoes, chiles, cilantro, vinegar, lime juice, and olive oil in a bowl. Add the cucumber and onion, season to taste with salt and add the quinoa. Toss together and taste, adjusting seasonings if necessary.
  4. Serve garnished with avacado slices and cilantro sprigs.

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