Description
A refreshing summer salad with nutty quinoa, creamy feta, and crisp cucumbers, dressed with zesty lemon.
Ingredients
Scale
- 1 cup quinoa
- 1 large cucumber, diced
- 1/2 cup feta cheese, crumbled
- Fresh herbs (parsley or mint), chopped
- Juice and zest of 1 lemon
- 2 tablespoons extra-virgin olive oil
- Salt and pepper, to taste
Instructions
- Rinse quinoa under cold water and combine with 2 cups of water or vegetable broth in a saucepan. Bring to a boil, then reduce to a simmer and cover. Cook for about 15 minutes until the liquid is absorbed. Fluff and let cool.
- While quinoa cools, dice cucumber and chop herbs. Crumble feta cheese.
- In a small bowl, whisk together lemon juice, zest, olive oil, salt, and pepper. Adjust seasoning to taste.
- In a large bowl, mix cooled quinoa with diced cucumber, herbs, and feta. Pour dressing over and toss gently to combine.
- Let the salad rest for a few minutes before serving. Serve chilled or at room temperature.
Notes
Rinse quinoa to remove bitterness. For a vegan option, replace feta with avocado. Let the salad sit for about 30 minutes for flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg
Keywords: quinoa salad, summer salad, lemon salad, vegetarian dish, healthy recipe