Cucumbers crop up twice on Twenty Six Divine's Cuban flatbread plate: There are pickles in the meaty sandwich, and cucumbers in the quinoa salad served alongside it. Chef Enan Parezo has provided recipes for both.



1 quart apple cider vinegar

6 tablespoons sugar

3 tablespoons kosher salt

2 teaspoons granulated garlic

2 tablespoons pickling spice

2 teaspoons dried dill

3 English cucumbers, thinly sliced


Simmer vinegar and spices together for 10-15 minutes, stirring occasionally.

Cool slightly and pour over sliced cucumbers. Store in glass or plastic container overnight. Serve chilled the next day or up to three weeks.

Tomato and Cucumber Quinoa Salad


12 ounces quinoa

1 English cucumber, diced small

2 tomatoes, diced small

1/4 cup sun-dried tomatoes, minced

2 teaspoons olive oil

2 teaspoons white balsamic vinegar

1 tablespoon lemon juice

1/2 teaspoon granulated garlic

4 mint leaves, minced

4 basil leaves, minced




Bring 3 quarts of water (optional: add Italian seasoning; bay leaf; granulated garlic; salt and pepper to pot) to a boil. Add quinoa and bring to a gentle boil, stirring occasionally. Cook until tender, about 25-30 minutes. Strain and lightly rinse quinoa. Place in a bowl in the refrigerator until completely cool. Toss chilled quinoa with remaining ingredients until well combined. Serve chilled.