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Cucumber Quinoa Salad

This dish features cooked quinoa combined with fresh, crisp cucumber slices and chopped herbs, tossed in a light lemon-based dressing. It has a bright, crunchy texture with a nutty undertone from the toasted quinoa and a refreshing visual appearance, served cold or at room temperature.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup quinoa rinsed
  • 2 cups water or broth
  • 2 large cucumbers peeled if desired, sliced thin
  • 0.25 cup fresh herbs such as parsley and mint, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice freshly squeezed
  • to taste salt
  • to taste black pepper

Equipment

  • Saucepan
  • Mixing bowl
  • Chef's knife
  • Cutting board
  • Toaster or Skillet

Method
 

  1. Combine the rinsed quinoa and water in a saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until water is absorbed and quinoa is fluffy, about 15 minutes. Fluff with a fork and let cool slightly.
  2. While the quinoa cooks, peel (if desired) and thinly slice the cucumbers. Chop the fresh herbs finely and set aside.
  3. Toast the cooked quinoa in a dry skillet or toaster for 2-3 minutes over medium heat, stirring constantly until it turns lightly golden and crispy around the edges. Remove from heat and allow to cool.
  4. In a large mixing bowl, combine the cooled toasted quinoa with cucumber slices and chopped herbs. Drizzle with olive oil and lemon juice. Season with salt and black pepper to taste.
  5. Toss gently to coat all ingredients evenly. Serve immediately or chill in the refrigerator for 30 minutes to enhance flavors.

Notes

For a creamier texture, add a dollop of yogurt or feta cheese on top before serving.