Quinoa cucumber salad recipe
|Prep time||15 minutes|
|Cook time||20 minutes|
|Total time||35 minutes|
|Meal type||Main Dish, Salad, Side Dish|
|Misc||Pre-preparable, Serve Cold|
|Description||This salad is a gluten-free refreshing option perfect for summer parties and potlucks!|
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
- 2 cups quinoa
- 6 cups water
- 1 large cucumber (peeled and chopped)
- 1 cup green onions (finely chopped)
- 1 handful cherry tomatoes (chopped)
- 1 cup basil (finely chopped)
- ¼ cup red wine vinegar
- ½ cup olive oil
- 2 tablespoons lemon juice (fresh)
- 1 tablespoon honey
- 1 small avocado (sliced)
- salt (to taste)
- pepper (to taste)
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.
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.
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.
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.
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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