Quinoa and Cucumber Salad
A light, refreshing salad packed with protein and flavor. 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.
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.