Herbed Quinoa Salad (or Cucumber Appetizer)

This wonderful salad was stuffed into thick cucumber slices and served on the passed appetizer trays at Evie's wedding. We ate the leftovers later as a regular side dish salad, and it was delicious that way, too.

Ingredients

• 1 cup quinoa
• 2 cups chicken stock
• 1/3 cup chopped parsley
• 1 cup chopped cilantro
• 2 tbsp chopped tarragon
• 2 tbsp chopped mint (opt – we didn’t use on wedding day)
• 6 tbsp olive oil
• 1 cup diced cucumber (left from scooping cucumbers if desired)
• 1 cup halved cherry tomatoes (didn’t use on wedding day)
• small bits of colored peppers – pulse in food processor
• ½ c feta cheese
• 3 cucumbers
  

1. Place the quinoa and the chicken stock in a pot. Bring to a boil and then reduce heat to a simmer. Let it cook for 15 minutes until all the water has evaporated. Remove from the pot and set aside.
2. In a food processor or blender, combine the parsley, cilantro, tarragon, mint and olive oil. Pulse until the mixture turns into a pesto-looking consistency.
3. Combine the herbed mixture with the cooked quinoa and toss to combine. Taste and season with salt and pepper.
4. Add the cucumbers, cherry tomatoes and feta cheese. Stir and taste.
5. Wash, score, and cut cucumbers ½ inch thick.  Scoop out a cavity and use small cookie scoop to mound filling on top.
6. You can make the quinoa ahead and add the feta just before serving.