This salad is the perfect summer side! It makes me think of pools, the beach, grilling out, and friends. And, it's approximately 1000% better the next day after sitting in the fridge.
While it’s called Cucumber and Quinoa Salad, you can really add whatever you want in there. In this version I’m adding red onion, feta, fresh herbs, and bell peppers to the mix. I would add tomatoes, but my husband hates them and this happens to be on the menu for dinner tonight.
I also like to add this to a bed of dressed greens (spinach, kale, arugula, whatever you have on hand) and throw some grilled chicken on top. It’s also a great side to bring to a cookout! Honestly y’all, the possibilities are endless.
Ingredients
1 cup tri-color quinoa
1 medium to large cucumber, sliced
½ red bell pepper, chopped
¼ cup chopped red onion
½ cup feta
1 handful fresh basil
1 handful fresh lemon balm
¼ cup olive oil
1 lemon
1/2 tsp garlic powder
Kosher salt
Black pepper
Instructions
Prepare the quinoa according to package instructions, and take it off heat and let it cool for 30 minutes. Often, I'll substitute chicken broth for water if I have it on hand (I always have it on hand).
Combine quinoa, cucumber, bell pepper, red onion, feta, olive oil, garlic powder, and juice from the lemon. Stir, and add salt and pepper to taste.
Chop the lemon balm and chiffonade the basil. (Stack the leaves, roll them up, and slice so that it’s in long strips. Don’t roughly chop it, or it will bruise.) Add in the herbs, and serve!
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