Mediterranean Quinoa and Cucumber Salad

• 1 cup quinoa
• 2 cups water
• 1 large cucumber, diced
• 1 pint cherry tomatoes, halved
• 1/2 cup red onion, finely chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Steps

1. 1 Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Fluff with a fork and let cool.

Equipment

• Medium saucepan
• Cutting board and knife

Variations

• Add chickpeas for extra protein.
• Substitute feta with goat cheese for a tangy twist.

Substitutions

• Use a gluten-free vinegar if necessary.
• Substitute quinoa with couscous for a quicker option.

Pairings

• Grilled lemon herb chicken
• Warm pita bread
• A crisp white wine

Nutrition

Tips

• For a warm salad, serve immediately after cooking the quinoa. Otherwise, let it cool to room temperature for a refreshing dish.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Best served chilled.

Freezing: Does not freeze well due to the texture of the cucumber and feta.

Serving Suggestions

• Pairs wonderfully with grilled chicken or fish.
• Serve with warm pita bread for a satisfying meal.

FAQ