Quinoa cucumber salad recipe

Quinoa cucumber salad recipe
Serves 8
Prep time 15 minutes
Cook time 20 minutes
Total time 35 minutes
Meal type Main Dish, Salad, Side Dish
Allergy list Wheat
Misc Pre-preparable, Serve Cold
Occasion Casual Party
Region American
Description This salad is a gluten-free refreshing option perfect for summer parties and potlucks!
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Ingredients

Imperial | Metric | USA

Directions

Step 1

Place the quinoa in a bowl.

Cover with cold water and allow it to sit for 5 minutes.

Drain this soaked quinoa through a fine strainer until the water runs clear.

Step 2

Bring water to boil in a medium saucepan.

Once boiling, add a pinch of salt and the quinoa.

Cover and simmer for 15 minutes or until quinoa is tender and translucent. The grains will have a small thread running through each grain.

Drain off water in the pan through a fine strainer, return quinoa back to pan, place a clean dishtowel over the pan and cover with pan lid for 10 minutes.

Step 3

While the quinoa is setting, chop the cucumber, place is colander, sprinkle and toss with salt.

Cover with a dishtowel and allow it to sit for 15 minutes.

Chop the tomatoes, onions, and basil. Rinse the cucumber.

Combine cucumber, tomatoes, onions, and basil in one large bowl.

Step 4

To make the vinaigrette, combine the red wine vinegar, honey, and lemon juice in a small bowl.

Slightly whisk to combine.

Slowly whisk in the olive oil; add salt and pepper to taste.

Step 5

Last, mix in the quinoa.

Add the vinaigrette and toss to coat.

Finally, gently fold in the crumbled feta.

Slice the avocado and serve on the side or on top!

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