Mediterranean Quinoa Salad Cucumber (Print version)

Refreshing quinoa with cucumber, tomatoes, feta, and zesty lemon-oregano dressing for vibrant flavors.

# Ingredient List:

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

# Expert Advice:

01 -
  • It tastes better cold the next day, which means less work when you actually want to eat it.
  • Every bite has texture, crunch, creaminess, and tang all at once.
  • You can double the batch and eat well for three days without touching the stove again.
02 -
  • Do not skip rinsing the quinoa or your salad will taste like you licked a chalkboard.
  • Let the quinoa cool completely before mixing or the heat will wilt the herbs and turn the cucumbers soggy.
  • If the salad tastes flat after chilling, add a pinch of salt and a squeeze of lemon right before serving.
03 -
  • Toast the quinoa in the dry saucepan for two minutes before adding water, it adds a nutty depth that makes people ask what you did differently.
  • If your feta is too salty, soak the crumbles in cold water for ten minutes and drain before adding.
  • Use a jar with a tight lid to shake the dressing, it emulsifies faster and you can store any extra right in the same container.

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