Description
A refreshing Greek Quinoa Salad with Cucumber and Feta, perfect for summer picnics and light lunches.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water.
- In a pot, combine the quinoa and water, bring to a boil, then reduce heat and cover. Simmer for about 15 minutes until water is absorbed.
- Fluff the quinoa with a fork and let it cool.
- Chop the cucumber, cherry tomatoes, and red onion into bite-sized pieces.
- In a large bowl, combine the cooled quinoa, diced cucumber, halved cherry tomatoes, chopped red onion, and crumbled feta cheese. Toss gently.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour over the salad and toss to coat.
- Sprinkle fresh parsley on top before serving.
Notes
- Store in an airtight container in the refrigerator for up to three days.
- For best flavor, let the salad sit for at least 30 minutes before serving.
- Keep the dressing separate if preparing in advance.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing and Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg
Keywords: Greek salad, quinoa salad, cucumber salad, feta cheese, healthy salad