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–+ servings
refreshing cucumber quinoa salad

Cucumber Quinoa Salad

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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 40 minutes
Course Salad
Cuisine Mediterranean
Servings 4 servings

Equipment

  • 1 Medium saucepan
  • 1 Fine mesh strainer
  • 1 Cutting board
  • 1 Chef's knife
  • 1 large mixing bowl
  • 1 Small bowl
  • 1 Whisk
  • 1 Wooden spoon or spatula
  • 1 measuring cup set
  • 1 Measuring spoons set

Ingredients
  

  • 1 cup quinoa uncooked; rinsed
  • 2 cup water for cooking quinoa
  • 1/2 teaspoon salt divided
  • 1 large cucumber diced
  • 1 cup cherry tomatoes halved
  • 1/4 cup red onion finely diced
  • 1/2 cup fresh parsley chopped
  • 1/4 cup fresh mint chopped
  • 1/3 cup feta cheese optional; crumbled
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoon lemon juice freshly squeezed
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder or 1 small clove garlic, minced
  • 1/4 teaspoon black pepper freshly ground

Instructions
 

  • Rinse the quinoa under cold water in a fine-mesh strainer until the water runs clear.
  • Combine the rinsed quinoa, water, and 0.25 teaspoon salt in a medium saucepan and bring to a boil over medium-high heat.
  • Once boiling, reduce the heat to low, cover, and simmer for 12–15 minutes until the water is absorbed and quinoa is tender.
  • Remove the saucepan from heat, keep covered, and let the quinoa steam for 5 minutes.
  • Fluff the quinoa gently with a fork and spread it out on a tray or large plate to cool for about 10 minutes.
  • While the quinoa cools, dice the cucumber, halve the cherry tomatoes, finely dice the red onion, and chop the parsley and mint.
  • In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic powder, remaining 0.25 teaspoon salt, and black pepper until emulsified.
  • Add the cooled quinoa, cucumber, cherry tomatoes, red onion, parsley, and mint to a large mixing bowl.
  • Pour the dressing over the quinoa mixture and toss gently with a wooden spoon until everything is evenly coated.
  • Fold in the crumbled feta cheese, if using, and taste to adjust salt, pepper, or lemon juice as needed.
  • Let the salad rest for at least 10 minutes to allow flavors to meld before serving.

Notes

For best results, ensure the quinoa is cooled before mixing so the vegetables stay crisp and the herbs remain vibrant; if you plan to make this ahead, keep the dressing separate and toss just before serving to prevent sogginess. You can easily customize this salad by adding extras like chickpeas for protein, avocado for creaminess (add just before serving), or swapping herbs depending on what you have on hand. Use an English or Persian cucumber for fewer seeds and thinner skin, and if using a standard cucumber, consider seeding it to avoid excess water. This salad keeps well in the fridge for up to three days, making it ideal for meal prep, but refresh the flavors with a squeeze of lemon and a drizzle of olive oil right before eating.
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