Quinoa Salad with Tomatoes, Cucumbers, Feta, & Lemon Dressing

Quinoa Salad with Tomatoes, Cucumbers, Feta, & Lemon Dressing

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.

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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!

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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.

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Chop all of the vegetables and crumble the cheese with a fork.

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Add the warm quinoa to the dressing so that it absorbs and flavors the grain.

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Mix in all the veggies and cheese.

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Enjoy!

Recipe

Quinoa Salad with Tomatoes, Cucumbers, Feta, & Lemon Dressing

Ingredients:

Salad

  • 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

Dressing

  • 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

Directions:

  • 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.


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