Lemon Quinoa Salad
A bright and refreshing salad made with fluffy quinoa, crunchy cucumber, fresh herbs, and tangy feta, perfect for summer picnics or as a make-ahead side dish.
Ingredients
For the salad
- 1 cup quinoa (rinsed well) Rinse quinoa thoroughly before cooking to remove bitter coating.
- 1 large cucumber, diced English or Persian cucumber works best.
- ½ cup crumbled feta cheese Can substitute with goat cheese or vegan feta.
- ¼ cup fresh lemon juice About 1-2 lemons.
- ⅓ cup extra virgin olive oil
- ½ cup fresh parsley, chopped Can substitute with dill if preferred.
- ¼ cup fresh mint leaves, chopped Can be swapped for dill.
- to taste salt and pepper
Instructions
Preparation
- Rinse the quinoa under cold water until the water runs clear to remove bitterness.
- Combine 1 cup quinoa with 2 cups water in a medium saucepan. Bring to a boil over medium heat.
- Reduce heat to low, cover, and simmer for about 15 minutes, until water is absorbed and quinoa is tender. Remove from heat and let sit, covered, for 5 minutes.
- While quinoa cooks, dice the cucumber and finely chop the parsley and mint.
- In a small bowl, whisk together ¼ cup lemon juice, ⅓ cup olive oil, salt, and pepper to taste.
- Transfer the cooked quinoa to a large bowl and fluff with a fork. Let it cool slightly.
- Add diced cucumber, chopped herbs, and feta to the quinoa. Pour the dressing over the salad and gently toss to combine.
- Cover and chill in the fridge for about 30 minutes before serving to let flavors meld.
Notes
Refrigerate leftovers in an airtight container and consume within 3-4 days. This salad tastes best chilled or at room temperature, and it’s not recommended to reheat due to texture changes in cucumber and feta.