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Quinoa and Cucumber Salad

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Quinoa and Cucumber Salad is a light, refreshing dish made with fluffy quinoa, crisp cucumbers, and fresh herbs, all tossed in a zesty lemon dressing. Perfect as a side dish, a light lunch, or a healthy snack, this salad is full of nutrients and vibrant flavors.

Ingredients

  1. 1 cup quinoa (uncooked)
    2 cups water or vegetable broth
    1 cup cucumber, diced
    1/4 cup red onion, finely chopped
    1/4 cup fresh parsley, chopped
    1/4 cup feta cheese, crumbled (optional)
    1 tbsp olive oil
    2 tbsp lemon juice
    1 tsp Dijon mustard
    1/2 tsp garlic powder
    Salt and pepper to taste

Instructions

Rinse the quinoa under cold water to remove any bitterness.

  1. In a medium saucepan, combine the quinoa and water (or vegetable broth). Bring to a boil, then reduce the heat to low and cover. Simmer for 15 minutes, or until the quinoa is cooked and the water is absorbed. Fluff the quinoa with a fork and let it cool to room temperature.
  2. In a large bowl, combine the cooled quinoa, diced cucumber, chopped red onion, and fresh parsley.
  3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic powder, salt, and pepper until the dressing is smooth.
  4. Pour the dressing over the quinoa mixture and toss gently to combine.
  5. If desired, sprinkle the salad with crumbled feta cheese for added creaminess.
  6. Serve immediately or refrigerate for 15-20 minutes to let the flavors meld together.

Notes

  • Add protein: For a more filling meal, add grilled chicken, shrimp, or chickpeas.
  • Make it vegan: Skip the feta cheese or use a plant-based cheese alternative for a vegan version.
  • Add more veggies: Add bell peppers, cherry tomatoes, or avocado for extra flavor and nutrients.
  • Spice it up: Add a pinch of red pepper flakes or chopped jalapeños for a bit of heat.
  • Make it creamy: Add a dollop of Greek yogurt or tahini to the dressing for a creamier texture.

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