By now, I hope that most of you have cooked with quinoa. It is an extremely healthy grain and it is naturally gluten free. I love quinoa because it is incredibly versatile. One way that I like to use quinoa is in this salad that I am going to share with you. It resembles a Mediterranean-type salad. If you aren’t sure about quinoa, you could follow this recipe and sub pasta. It is light and refreshing…perfect for summer.
To make this salad is quite easy and quick. I always cook quinoa in my microwave rice maker from Tupperware. It only takes 8 minutes and no stirring or babysitting!
Mix the dressing. I like to make the dressing right in the bowl I am going to use. If you can get your hands on lemon-infused oil, it is worth it. I use Smude’s Sunflower Oil. This is a Minnesota-based company. They sell this oil online and at the Elk River Farmers Market.
Chop all of the vegetables and crumble the cheese with a fork.
Add the warm quinoa to the dressing so that it absorbs and flavors the grain.
Mix in all the veggies and cheese.
Quinoa Salad with Tomatoes, Cucumbers, Feta, & Lemon Dressing
- 1 cup quinoa (uncooked amount)
- 1 large cucumber diced into bite-sized pieces
- 1/2 pint cherry tomatoes (any variety)
- 6 oz brick of feta (adjust amount if you like less cheese)
- 2 Tbsp chives, finely chopped
- 1 Tbsp extra virgin olive oil
- 1 Tbsp red wine vinegar
- 1 Tbsp lemon infused oil (this works the best but if you don’t have this, use 2 Tbsp olive oil and add some lemon zest and juice)
- salt and pepper to taste
- Cook the quinoa according to directions. Do not add any seasoning or oil at this point.
- Combine all dressing ingredients in the bottom of the bowl that you are going to use for the salad. Whisk until it is combined and does not separate.
- Chop cucumbers, quarter or halve cherry tomatoes (depending on size), crumble feta, and chop chives. Set aside.
- Add quinoa (while still warm) to the dressing. Stir to evenly coat.
- Add the tomatoes, cucumbers, feta, and chives. Mix until everything is evenly distributed.
- Serve warm or chill in the fridge.