Quinoa and Cucumber Salad with fresh cucumbers, red onion, and fresh basil in a lemon vinaigrette is a refreshing and high protein summer salad! Quinoa is high in fiber, gluten-free and a good source of iron!
Whole grain quinoa, which is pronounced “Keen-wa” is the healthiest of all grains. It has a light nutty flavor, but is you cook it with vegetable or chicken broth, it will enhance the flavor of quinoa, and making it more tasty.
Summer is a wonderful season for growing fresh vegetables and herbs, especially if you have a garden in your yard. Every week our parents would bring over something from their garden, or from friends, and this week it was cucumbers!
So I decided to make a large amount of Quinoa and Cucumber Salad using fresh garden cucumbers, herbs, and lemons, making enough for the whole family. A wonderful salad you can eat all week long.
Oh yeah, and in case I forgot to mention, Mom and Dad even have a wonderful lemon tree too! They are so attached to their lemon tree, they bring it into the house during the winter months and it sits in their dining room for all to see. They are so adorable!
Quinoa and Cucumber Salad
- 2 cups Organic Quinoa, whole grain
- 4 cups water
- 2 small-medium cucumbers -diced
- 1/2 small red onion -minced (about 1/2 cup)
- 1 lemon -juiced ( 1/4 cup)
- 1/4 cup extra-virgin olive oil
- 6 fresh basil leaves – chopped
- 1 Tbsp. fresh parsley – chopped
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 cucumber -sliced for garnish
In a medium pot, bring 4 cups of water to boil.
Add 2 cups of quinoa, cover and reduce heat to medium-low heat.
Cook the quinoa for about 12 minutes, until all the water has been absorbed.
Remove from heat, and fluff with a fork. Cover, and set aside for 10 minutes. Place into a salad bowl.
Add cucumbers, lemon juice, olive oil, basil, parsley, red onion, salt and pepper. Mix well, and chill for 1 to 2 hours allowing all the flavors to marinate into the quinoa. Transfer to a serving platter and garnish with cucumber slices. Serve chilled.
Serves 6 to 8