Mediterranean Quinoa Salad Cucumber (Printer-friendly)

A refreshing quinoa-based dish with cucumber, cherry tomatoes, olives, feta, and lemon-oregano dressing.

# What You Need:

→ Grains

01 - 1 cup quinoa, rinsed
02 - 2 cups water

→ Fresh Vegetables

03 - 1 large cucumber, diced
04 - 1 cup cherry tomatoes, halved
05 - 1/2 red onion, finely diced
06 - 1/2 cup Kalamata olives, pitted and sliced
07 - 1/4 cup fresh parsley, chopped
08 - 1/4 cup fresh mint, chopped (optional)

→ Dairy

09 - 3/4 cup feta cheese, crumbled

→ Dressing

10 - 1/4 cup extra-virgin olive oil
11 - 2 tablespoons freshly squeezed lemon juice
12 - 1 clove garlic, minced
13 - 1 teaspoon dried oregano
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper

# How to Make It:

01 - Rinse quinoa thoroughly under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, reduce heat to low, cover, and simmer for 12 to 15 minutes until tender and water is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and allow to cool to room temperature.
02 - In a large bowl, mix the cooled quinoa with diced cucumber, cherry tomatoes, red onion, olives, parsley, and mint if using.
03 - Whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper in a small bowl or jar until fully emulsified.
04 - Pour the dressing over the quinoa and vegetable mixture. Toss gently to combine all ingredients evenly.
05 - Sprinkle crumbled feta over the salad and toss lightly. Adjust seasoning to taste as needed.
06 - Serve immediately or refrigerate for at least 30 minutes to meld flavors before serving.

# Expert Tips:

01 -
  • It tastes better cold the next day, which means less work when youre actually hungry.
  • The lemon dressing is so bright it wakes up your whole palate without being sharp.
  • You can eat it straight from the bowl with a fork and feel completely satisfied.
02 -
  • If the quinoa tastes bitter, you didnt rinse it enough, that outer coating has to go.
  • Let the quinoa cool completely before mixing or the feta will get melty and the cucumbers will turn soggy.
  • The salad gets better after sitting for 30 minutes because the flavors soak into the quinoa.
03 -
  • Toast the quinoa in a dry pan for a minute before cooking it, it adds a nutty depth that makes the whole salad taste more interesting.
  • If youre making this ahead, wait to add the feta and herbs until just before serving so they stay fresh and vibrant.

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