Cucumber Quinoa Salad
A crisp, bright salad featuring fluffy quinoa, refreshing cucumbers, and a light lemon dressing, perfect for warm weather meals.
Ingredients
For the Salad
- 1 cup quinoa, rinsed White, red, or tri-color all work. Rinse to remove bitterness.
- 2 pieces cucumbers, sliced into thin rounds English or Persian cucumbers are ideal.
- 1/4 cup fresh lemon juice Swap lime for a slightly different citrus note.
- 2 tablespoons olive oil
- 1 teaspoon honey Optional, replace with maple syrup or omit for a vegan dressing.
- to taste salt and freshly ground black pepper
Instructions
Preparation
- In a saucepan combine 1 cup rinsed quinoa and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until tender and water is absorbed. Remove from heat and fluff with a fork. Let cool slightly.
- While the quinoa cooks, whisk 1/4 cup fresh lemon juice, 2 tablespoons olive oil, 1 teaspoon honey (optional), and a pinch of salt and pepper in a small bowl until emulsified. Set aside.
- Slice 2 cucumbers into thin, even rounds.
Assembly
- Transfer cooled quinoa to a large bowl. Add the cucumber slices on top.
- Pour the citrus vinaigrette over the quinoa and cucumbers. Gently toss until grains and vegetables are evenly coated.
- Sample and add more salt or pepper as needed for balance.
Serving
- Eat immediately for maximum crunch, or refrigerate up to 1 hour to chill and let flavors meld.
Notes
Store in an airtight container for up to 2 days. It's best eaten within 24 hours as cucumbers release water over time. Refrigerate within two hours of preparation.