Cucumber Yogurt Side Salad
A fresh, citrusy and light side salad.
- 1 cucumber
- ¼ cup cooked red quinoa
- 1 tsp. rice wine vinegar
Pinch of ground Zanzibar Black Pepper
- Pinch of salt
1 tsp. Cured Sumac
- ½ cup yogurt
1 tsp. Ground Black Lime
¼ tsp. Black Urfa Chili
1 tsp. ground Red River Coriander
Thinly slice cucumber using a mandolin, or a sharp knife. Shingle over a strainer, bowl or a cutting board and season generously with salt to release water. Let sit for 15 minutes.
Season cooked red quinoa with rice wine vinegar, ground Zanzibar Black Pepper, salt and cured sumac.
- Toss cucumber slices in seasoned quinoa.
- Mix yogurt, Ground Black Lime, Black Urfa Chili and ground Nile Coriander.
- Arrange cucumber slices in a plate, and drizzle with yogurt sauce, as desired.