The other weekend I was going to a little cucumber-themed dinner party with some friends. Yep, cucumber-themed. Pretty specific, I know, but I love dinner parties so of course I was down. Here’s a secret, though: I really don’t like cucumbers very much. They’re one of the few foods I generally shy away from (other foods that receive that treatment from yours truly? Celery, eggplant, and licorice). I wasn’t going to be a theme-wrecker, though, so I decided to make a salad including, but not highlighting, the cukes. I also was in the mood to be healthy (if you don’t count the approximately 6 glasses of white wine I downed that night, oops).
This salad was really easy to throw together and it was a hit amongst my friends. Quinoa has always been one of my favorite grains, and it used to be considered kind of exotic, but these days it’s pretty easy to find. I combined that with fresh herbs and ruby red grapefruit (which, unlike cucumber, is one of my favorite flavors). The result? Light, fresh, sweet, sour, a bit spicy, and waaaaay too easy to eat.