Cucumber and Quinoa Salad
Recipe type: Lunch / Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6
Cucumber and Quinoa Salad~ is made with diced English cucumber, cooked quinoa, crumbled feta cheese, fresh basil, red onion, and tossed with a lemony vinaigrette. So refreshing, the fresh flavors represents the essence of spring! What a great way to celebrate with this healthy Cucumber and Quinoa Salad!
  • 1 cup organic white quinoa (I used Trader Joe's)
  • 1 cup water
  • 1 cup clear chicken broth, or vegetable broth
  • 1 English cucumber -diced
  • ½ cup red onion - minced
  • juice of 1 lemon
  • ¼ cup extra-virgin olive oil
  • 1 cup freshly chopped basil
  • 1 Tbsp. fresh chopped parsley
  • ½ cup crumbled feta cheese
  • ½ tsp. salt
  • fresh cracked pepper to taste
Cook the Quinoa:
  1. Place quinoa with water and broth in a medium pot, cover and bring to a boil. Lower the heat and simmer for 15 minutes, until all the liquid is absorbed.
  2. Remove from heat and fluff with a fork. Set aside to cool completely or refrigerate.
  3. In a large bowl, add the quinoa, cucumber, red onion, fresh basil, parsley, and feta cheese. Set aside.
Make the Vinaigrette:
  1. In a measuring cup, pour ¼ cup of olive oil, then squeeze the juice of 1 lemon, add salt and some fresh cracked pepper and stir to blend all the flavors.
  2. Pour into the bowl. Toss everything to blend. Taste the salad, and adjust the salt and pepper to taste.
  3. Chill for least 1 hour before serving. Taste the salad before serving. You may add a drizzle more of extra-virgin olive oil and lemon, to your liking.
  4. Serve.
Recipe by 2 Sisters Recipes by Anna and Liz at