I don’t have too much to say about Cinco De Mayo…. Sorry.
That’s probably because I don’t know too much about it. However, (and forgive me if I sound ignorant) the food associated with it is so good.
And this year, it falls on a Tuesday! You know what that means – TACO TUESDAY Y’ALL. Sorry I didn’t make you all tacos; I’m lacking in the ingredients/creative-brain-power/time.
That being said, here’s a quinoa salad that took me about 5 minutes to put together. I used leftover quinoa from breakfast the other day…
So, I guess that’s it! Happy Cinco De Mayo everyone! Be safe, have a wonderful day, and eat yummy food!
Makes 2 servings
1 cup cooked quinoa
8 cherry tomatoes, or one large heirloom, diced
½ cucumber, sliced into quarters
½ tsp. minced garlic
Lemon/lime juice (your preference, but I used lime)
2 tsp. olive oil
Crushed red pepper flakes, optional
1. While the cooked quinoa is cooling, whisk the garlic, lemon/lime juice, and olive oil in a small bowl to combine.
2. In a separate dish, throw the quinoa, cucumbers, and tomatoes together. Drizzle with the dressing and toss to coat/combine.
3. Garnish with cilantro and red pepper flakes, if using.
4. Enjoy! This can be eaten immediately, or made and refrigerated for a few days.