Ingredients
Prepare Pickled Cucumber
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Salt, kosher 18.0 g
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Sugar 100.0 g
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Black peppercorns 8.0 g
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Crushed red pepper 0.5 g
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Garlic cloves 2.0 each
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Bay leaf 1.0 each
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Water 240.0 ml
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Distilled white vinegar 675.0 ml
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Cucumber, sliced 230.0 g
Finish the Salad
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Quinoa, cooked 1.9 kg
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Beet, golden, raw, grated 700.0 g
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Mint, rough chopped 45.0 g
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Micro greens 125.0 g
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Pistachio, toasted 310.0 g
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Feta cheese, crumbled 280.0 g
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Lemon, rind on, shaved on a mandolin, quartered, for garnish
Preparation
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Prepare Pickled Cucumber
- Combine the vinegar, water, salt, sugar, peppercorns, red pepper, garlic and bay leaves, bring to a simmer on medium heat. Once at a simmer, add the sliced cucumber and pull off the heat and let cool to room temperature.
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Finish the Salad
- Toss together the Hellmann's® Classics Balsamic Dressing, quinoa, beets and mint, top with remaining ingredients.