Cucumber Quinoa Salad

There’s something about a bowl piled high with glistening quinoa, cool ribbons of cucumber, and flecks of fresh herbs that just feels like a deep breath on a busy day.

This cucumber quinoa salad is a light, invigorating meal—bright, crunchy, and lemony—that comes together in about 25 minutes. It’s perfect for beginners, busy weeknights, and anyone who loves make-ahead lunches that actually stay crisp in the fridge.

I first leaned on this salad before a hectic week of meetings. I tossed it together on Sunday night—quinoa still steaming, cucumbers snapping under the knife, citrus filling the kitchen—and packed it into containers.

All week long, it saved me from drive-thru runs and “What on earth do I eat now?” moments.

It shines at easy entertaining, potlucks, or as a quick desk lunch that doesn’t weigh you down. Ready to bring this dish to life?

Why You’ll Love It

• Delivers bright, zesty Mediterranean flavor in every rejuvenating bite
• Packs protein, fiber, and veggies into a light, satisfying salad
• Stays crisp and delicious, perfect for make-ahead lunches or picnics
• Easily customizable with chickpeas, avocado, or your favorite fresh herbs
• Comes together quickly with simple, everyday ingredients and minimal equipment

Ingredients

• 1 cup quinoa, uncooked, rinsed — rinse until water runs clear
• 2 cups water — for cooking quinoa
• 0.5 teaspoon salt, divided — half for quinoa, half for dressing
• 1 large cucumber, diced — English or Persian stays crisper
• 1 cup cherry tomatoes, halved — choose firm, sweet tomatoes
• 0.25 cup red onion, finely diced — for a mild, sharp bite
• 0.5 cup fresh parsley, chopped — flat-leaf has best flavor
• 0.25 cup fresh mint, chopped — adds bright, cooling note
• 0.33 cup feta cheese, crumbled (optional) — use brined feta in blocks
• 0.25 cup extra-virgin olive oil — choose a fruity, good-quality oil
• 3 tablespoons lemon juice, freshly squeezed — bottled lacks freshness
• 1 teaspoon Dijon mustard — helps emulsify the dressing
• 0.5 teaspoon garlic powder (or 1 small clove garlic, minced) — adjust to taste
• 0.25 teaspoon black pepper, freshly ground — grind fresh for best flavor

Step-by-Step Method

Rinse & Cook the Quinoa

Rinse the quinoa thoroughly under cold water in a fine-mesh strainer until it runs clear. Combine quinoa, water, and half the salt in a medium saucepan.

Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer 12–15 minutes until tender and the water is fully absorbed.

Steam & Cool the Quinoa

Remove the saucepan from heat and keep it covered. Let the quinoa steam for 5 minutes so the grains finish cooking and become fluffy.

Fluff gently with a fork to separate the grains. Spread the quinoa on a tray or large plate. Allow it to cool for about 10 minutes before mixing with vegetables.

Prep the Vegetables & Herbs

Dice the cucumber into small, even pieces. Halve the cherry tomatoes.

Finely dice the red onion so its flavor distributes well. Chop the parsley and mint, removing thick stems. Keep everything in neat piles on the cutting board. Set the vegetables and herbs aside while you prepare the dressing.

Whisk the Lemon Dressing

Add olive oil, fresh lemon juice, Dijon mustard, garlic powder (or minced garlic), remaining salt, and black pepper to a small bowl. Whisk vigorously until the mixture looks thickened and smooth.

Make certain the dressing is fully emulsified. Taste and adjust seasoning if needed. Keep it nearby, ready to pour over the salad.

Combine Quinoa & Vegetables

Transfer the cooled quinoa to a large mixing bowl. Add diced cucumber, halved cherry tomatoes, finely diced red onion, chopped parsley, and chopped mint.

Toss gently with a wooden spoon or spatula to distribute the ingredients evenly. Take care not to mash the quinoa. Prepare to dress the salad in the next step.

Dress & Finish the Salad

Pour the lemon dressing evenly over the quinoa mixture. Toss gently until everything is well coated.

Fold in the crumbled feta, if using, taking care not to break it up too much. Taste and adjust salt, pepper, or extra lemon juice. Let the salad rest at least 10 minutes so the flavors meld before serving.

Ingredient Swaps

• Make it dairy-free/vegan by omitting feta or replacing it with diced avocado or a vegan feta-style cheese.
• Swap quinoa with couscous, bulgur, or brown rice if that’s what you have on hand.
• Use lime juice instead of lemon, and any mild oil (like sunflower or canola) in place of olive oil for a more budget-friendly or regionally available option.
• Replace parsley and mint with cilantro, basil, or dill depending on taste and what’s in your fridge.

You Must Know

– Make-Ahead – To keep veggies crisp for lunches, *store quinoa, cut vegetables/herbs, and dressing in separate containers up to 2–3 days* and combine within 1 day of serving; acids and salt soften cucumbers and tomatoes over time, so last-minute assembly preserves texture.

Serving Tips

• Serve chilled in a shallow bowl, garnished with extra herbs and feta on top.
• Pair with grilled chicken, fish, or tofu for a light Mediterranean-inspired main course.
• Scoop into lettuce cups or pita pockets for a quick, handheld lunch option.
• Present on a large platter, ringed with cucumber slices and lemon wedges for color.
• Serve alongside hummus, olives, and warm flatbread for a simple mezze-style spread.

Storage & Make-Ahead

This salad keeps well in the fridge for up to 3 days in an airtight container.

For best texture, store the dressing separately and toss just before serving.

If fully dressed, expect softer cucumbers by day three.

This recipe doesn’t freeze well; the quinoa, vegetables, and herbs become mushy.

Reheating

Reheat small portions briefly in the microwave, covered, on low power.

For larger servings, use a covered oven-safe dish at low heat.

On the stovetop, warm gently, stirring, without overcooking.

Mediterranean Mezze Platter Favorite

Once you’ve gently warmed any leftovers, imagine serving your cucumber quinoa salad not as a side, but as a star on a Mediterranean mezze platter. I love nestling a generous scoop into a wide, shallow dish, the pearly quinoa and emerald herbs glistening with lemony olive oil.

Around it, I tuck in warm pita triangles, a bowl of silky hummus, briny olives, and maybe smoky roasted red peppers. The cool cucumber and juicy tomatoes cut through the richness of feta and dips, so every bite feels bright and clean.

You can scatter a few extra mint leaves over the top, drizzle another thread of olive oil, and let guests scoop, swipe, and mingle flavors right from the platter.

Final Thoughts

Give this cucumber quinoa salad a try the next time you’re craving something fresh, bright, and satisfying.

Feel free to tweak the herbs, add your favorite veggies, or toss in some chickpeas to really make it your own.

Frequently Asked Questions

Is This Cucumber Quinoa Salad Suitable for People With Gluten Intolerance or Celiac Disease?

Yes, you can savor this safely—quinoa’s naturally gluten‑free, so it suits gluten intolerance and celiac disease. Just be sure every ingredient and utensil stays uncontaminated, and then enjoy each bright, lemony, herb‑laced bite.

Can I Use Leftover Cooked Quinoa From Another Recipe for This Salad?

Yes, you can; I’d simply cool the leftover quinoa, break up any clumps with my fingers, then toss it with the crisp veggies and lemony dressing so every grain soaks up that bright, fragrant flavor.

How Can I Increase the Protein Content Without Changing the Flavor Too Much?

You can quietly boost protein by folding in neutral canned chickpeas or tiny cubes of grilled chicken. I’d also swap some olive oil for plain Greek yogurt—creamy, cool, and barely shifting the bright lemon‑herb flavor.

What Food Safety Tips Should I Follow When Serving This Salad at a Picnic?

Keep it chilled like a cold river stone: I’d pack it in an insulated cooler with ice, use shallow containers, keep it covered, serve small portions at a time, and toss leftovers sitting out over two hours.

Is This Salad Appropriate for Diabetic-Friendly or Low-Glycemic Meal Plans?

Yes, it fits most diabetic‑friendly, low‑glycemic plans. I’d savor its cool crunch and bright lemon, then tell you: watch portion size, go light on feta, maybe add chickpeas for steady, lingering fullness.