Introduction
Looking for a light, refreshing salad that’s packed with protein and flavor? This Quinoa and Cucumber Salad has become my go-to recipe for busy weekdays and summer gatherings alike. The combination of nutty quinoa and crisp cucumber creates a perfect balance of textures, while fresh herbs and a zesty dressing bring everything together beautifully. What I love most about this salad is how it works both as a satisfying main dish or a crowd-pleasing side – plus, it’s naturally gluten-free and can be easily made vegan.
Ingredients
- 1 cup uncooked quinoa, rinsed thoroughly
- 2 medium English cucumbers, diced
- 1/2 red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh mint leaves, chopped
- 1/4 cup fresh parsley, chopped
- 1/3 cup crumbled feta cheese (optional)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon honey (or maple syrup for vegan option)
- Salt and freshly ground black pepper to taste
For the dressing:
Instructions
- Cook quinoa according to package instructions, using 2 cups of water. Once done, fluff with a fork and let it cool completely.
- While the quinoa cooks, prep your vegetables. For the cucumbers, I recommend removing the seeds if they’re particularly watery.
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, honey, salt, and pepper until well combined.
- In a large bowl, combine the cooled quinoa, diced cucumbers, red onion, cherry tomatoes, mint, and parsley.
- Pour the dressing over the salad and toss gently to combine.
- If using, sprinkle crumbled feta cheese on top just before serving.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 15 minutes
Cooling Time: 20 minutes
Total Time: 50 minutes
Servings: 6 as a side dish, 4 as a main course
Recipe Notes
Here are some helpful tips to make your Quinoa and Cucumber Salad perfect every time:
- Don’t skip rinsing the quinoa – this removes the bitter coating (saponin) and ensures the best flavor.
- For meal prep, you can cook the quinoa ahead of time and store it in the refrigerator for up to 3 days.
- If making ahead, add the dressing just before serving to maintain the vegetables’ crispness.
- Persian cucumbers work great as an alternative to English cucumbers – they’re naturally less watery and have minimal seeds.
- The salad keeps well in the refrigerator for up to 2 days, though the cucumbers may release some water over time.
- For added protein, try mixing in some chickpeas or grilled chicken.
Quinoa and Cucumber Salad
Ingredients
- 1 cup uncooked quinoa rinsed thoroughly
- 2 medium English cucumbers diced
- 1/2 red onion finely chopped
- 1 cup cherry tomatoes halved
- 1/2 cup fresh mint leaves chopped
- 1/4 cup fresh parsley chopped
- 1/3 cup crumbled feta cheese optional
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic minced
- 1 teaspoon honey or maple syrup for vegan option
- Salt and freshly ground black pepper to taste
Instructions
- Cook quinoa according to package instructions, using 2 cups of water. Once done, fluff with a fork and let it cool completely.
- While the quinoa cooks, prep your vegetables. For the cucumbers, I recommend removing the seeds if they're particularly watery.
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, honey, salt, and pepper until well combined.
- In a large bowl, combine the cooled quinoa, diced cucumbers, red onion, cherry tomatoes, mint, and parsley.
- Pour the dressing over the salad and toss gently to combine.
- If using, sprinkle crumbled feta cheese on top just before serving.