Description
A fresh and vibrant quinoa cucumber salad tossed with feta, dill, and mint, perfect for a light meal or side dish. Bright flavors and wholesome ingredients make it refreshing and satisfying.
Ingredients
- 1 cup quinoa
- 2 cups water
- 1/2 teaspoon salt
- 1 large cucumber, diced
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh mint, chopped
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1/4 teaspoon black pepper
Instructions
- Rinse quinoa under cold water. In a saucepan, combine quinoa, water, and salt. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until water is absorbed.
- Remove from heat and let quinoa cool to room temperature.
- In a large bowl, combine cooled quinoa, diced cucumber, feta cheese, dill, and mint.
- In a small bowl, whisk together olive oil, lemon juice, garlic, and black pepper.
- Pour dressing over the salad and toss gently to combine.
- Chill for 15–30 minutes before serving for best flavor.
Notes
- Substitute goat cheese for feta if desired.
- Add cherry tomatoes or red onion for extra flavor.
- Store in an airtight container in the refrigerator for up to 3 days.
- Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boil
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 15 mg
