Sesame Cucumbers
Ingredients
- 4-5 Persian cucumbers
- 1 cup cooked quinoa
- 2 tbsp oil
- 2 tbsp sesame seeds
Dressing:
- ⅓ cup toasted sesame oil
- 3 garlic cloves, crushed
- 3 tbsp canola oil
- 1 tsp soy sauce
- 1 tbsp lime juice
- 1 tsp Kosher salt
Instructions
- Prepare the cucumbers. Peel a strip on three sides (optional, for decorative purposes). Soak in ice water for 20 minutes. Remove from ice water.
- Prepare the crunchy quinoa. Preheat oven to 375°F. Toss quinoa with oil, spread on a lined baking sheet and bake for 18-25 minutes. After the first 10 minutes, mix and check it every 5 minutes. It’s the kind of thing that will burn quickly if you leave it.
- Heat sesame oil in a sauté pan. Add garlic and cook until oil is making small bubbles and garlic starts to turn golden. Remove from heat. Add canola oil to help cool down the mixture.
- In a blender, combine oil/garlic mixture, soy sauce, lime, and salt and blend until smooth (the mixture will separate when stored in the refrigerator; simply shake well before using). This is easier to blend when you are making a bigger batch.
- Slice cucumbers on a bias, insert skewers, and arrange on a platter. Spoon dressing on top and top with fried quinoa and sesame seeds.
