Spicy Sesame Smashed Cucumber Salad with Citrus-Soy Quinoa

Ingredients

• 2 large English cucumbers, smashed into chunks
• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup edamame, shelled
• 2 tablespoons olive oil
• 1 tablespoon soy sauce, low sodium
• 1 tablespoon lime juice, freshly squeezed
• 1 teaspoon sesame oil
• 1 tablespoon chili crisp
• 2 tablespoons sesame seeds, toasted
• 1 cup fresh cilantro, chopped
• 1 cup green onions, sliced

1. 01
   Rinse the quinoa under cold water. Combine with 2 cups of water in a medium saucepan, bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and set aside.
2. 02
   Place the cucumbers on a cutting board. Using the side of a large knife or a rolling pin, gently but firmly smash the cucumbers until they begin to split. Cut into bite-sized pieces.
3. 03
   In a large bowl, combine smashed cucumbers, edamame, and green onions.
4. 04
   In a small bowl, whisk together olive oil, soy sauce, lime juice, sesame oil, and chili crisp until well combined.
5. 05
   Pour the dressing over the cucumber mixture and toss to coat evenly.
6. 06
   Add the cooked quinoa to the bowl and gently mix until combined.
7. 07
   Sprinkle toasted sesame seeds and chopped cilantro over the salad. Serve immediately or refrigerate for an hour to let the flavors meld.