Description
A light and refreshing quinoa cucumber salad featuring a tangy lemon vinaigrette, fresh herbs like dill and mint, crisp cucumbers, radishes, and creamy feta cheese. Perfect as a healthy side dish or a vegetarian main.
Ingredients
Scale
Quinoa and Dressing
- 1 cup (185 g) uncooked white quinoa
- 1 ½ cups (350 ml) filtered water, plus more as needed
- Fine sea or kosher salt as needed
- 2 large garlic cloves, peeled and minced or pressed
- ¼ cup (60 ml) flavorful olive oil, plus extra for drizzling
- 3 tablespoons (45 ml) fresh, strained lemon juice
- 1 tablespoon (15 ml) champagne or white wine vinegar
- ¼ teaspoon freshly ground black pepper
Salad
- 2–3 medium-sized cucumbers
- 1 small bunch radishes
- ¼ cup chopped fresh mint leaves (more to taste)
- ¼ cup chopped fresh dill (more to taste)
- 4 ounces (110 g) feta cheese, sliced or crumbled (or vegan feta such as Violife brand)
- Flaky salt for garnish
Instructions
- Soak and rinse quinoa: Place quinoa in a fine mesh strainer set in a bowl filled with cool water. Soak for 10 minutes, swishing occasionally, then rinse under running water until clear. Drain well.
- Cook quinoa: Transfer rinsed quinoa to a large saucepan with 1 ½ cups water and ½ teaspoon salt. Bring to a simmer, cover, reduce heat to low, and cook until water is absorbed and quinoa is tender but with a slight bite, about 15 minutes. Add a splash of water and continue cooking if needed.
- Fluff and cool quinoa: Let quinoa stand covered for 5 minutes. Fluff gently with a fork, then transfer to a large bowl. Cool to room temperature or cover and refrigerate for up to 3 days.
- Prepare dressing: In a small pitcher, whisk together minced garlic, olive oil, lemon juice, white wine vinegar, ¼ teaspoon salt, and black pepper. Taste and adjust salt as needed. Set aside.
- Slice vegetables: If cucumbers are wide, halve lengthwise and slice into 1/8-inch rounds or half moons. Thinly slice radishes after trimming. Add both to the quinoa bowl.
- Toss salad: Pour dressing over quinoa and vegetables, toss well. Add chopped mint and dill, taste and adjust lemon juice, vinegar, salt, or pepper as desired. The flavors will mellow with time.
- Add feta and serve: Scatter feta cheese over the top. Drizzle with extra olive oil and sprinkle with flaky salt. Serve within 1–2 hours for freshest flavors. Refrigerate leftovers for 1–2 days, tasting and adjusting seasoning before serving.
Notes
- Rinsing quinoa thoroughly removes natural bitterness for a cleaner taste.
- Adjust the amount of herbs according to your preference for freshness and aroma.
- For a vegan option, substitute feta with a plant-based cheese alternative.
- Make the salad ahead and chill but dress it just before serving to keep herbs vibrant.
- If quinoa absorbs dressing after sitting, add a splash of lemon juice or olive oil to refresh flavors.
- Use flaky salt for texture and a burst of salty contrast in the finished salad.
