Let’s be honest—this cucumber and quinoa salad might try to convince you it’s healthy, but we all know the truth. While it’s loaded with crunchy veggies and protein-packed quinoa, that rich espresso caramel cake lurking next to it is here to steal the show. Yes, you can pretend to be health-conscious for a minute, but then you dive into that sweet, coffee-infused dessert like the adult you truly are. The salad? Meh. The cake? Absolutely worth every calorie. Balance, they say? More like a delicious lie, but we’re okay with it.
Cucumber and Quinoa Salad with Espresso Caramel Cake
A guilt-free quinoa and cucumber salad paired with a dangerously decadent espresso caramel cake. Here’s to pretending we care about balance.
Ingredients
- For the Cucumber and Quinoa Salad:
- 1 cup quinoa
- 2 cucumbers thinly sliced
- 1/4 cup red onion finely chopped
- 1/4 cup fresh parsley chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- For the Espresso Caramel Cake:
- 1/2 cup unsalted butter
- 1 cup sugar
- 2 large eggs
- 1/2 cup brewed espresso
- 1/2 cup heavy cream
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup caramel sauce for drizzling
Instructions
- For the Cucumber and Quinoa Salad:
- Cook quinoa according to package directions, then let it cool.
- Slice cucumbers and finely chop the onion and parsley.
- In a large bowl, combine the quinoa, cucumbers, onion, and parsley.
- Drizzle with olive oil and lemon juice, tossing gently.
- Season with salt and pepper. Serve chilled or at room temperature.
- For the Espresso Caramel Cake:
- Preheat the oven to 350°F (175°C).
- In a saucepan, melt butter, then add sugar and eggs, whisking to combine.
- Stir in brewed espresso and vanilla extract.
- In a separate bowl, combine flour, baking soda, and salt.
- Slowly add the dry ingredients to the wet mixture, stirring until smooth.
- Pour the batter into a greased baking tray.
- Bake for 25 minutes or until a toothpick comes out clean.
- Allow the cake to cool, then drizzle with caramel sauce.
Notes
Nutritional Values (Per Serving)
Calories: 420Total Fat: 18g
Saturated Fat: 9g
Carbohydrates: 55g
Fiber: 6g
Protein: 8g
Vitamins and Minerals (Per Serving)
- Vitamin A: 5%
- Vitamin C: 12%
- Calcium: 4%
- Iron: 10%
- Potassium: 8%
Additional Notes/Tips
- You can add feta cheese to the salad for extra creaminess if you feel fancy.
- If you want to go all in, top the cake with whipped cream or vanilla ice cream.
- Chill the salad for an hour before serving for a refreshing touch.
