Quinoa Cucumber Tomato Salad
Equipment
- 1 Medium saucepan
- 1 Fine mesh strainer
- 1 medium mixing bowl
- 1 large mixing bowl
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon
- 1 Measuring cups set
- 1 Measuring spoons set
Ingredients
- 1 cup quinoa uncooked
- 2 cup water
- 1/2 teaspoon salt
- 1 cup cucumber diced
- 3/2 cup cherry tomatoes halved
- 1/4 cup red onion finely diced
- 1/4 cup fresh parsley chopped
- 2 tablespoon fresh mint chopped
- 1/4 cup extra-virgin olive oil
- 3 tablespoon lemon juice freshly squeezed
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper freshly ground
- 1/4 teaspoon salt or to taste
- 1/2 cup feta cheese optional; crumbled
Instructions
- Rinse the quinoa thoroughly in a fine-mesh strainer under cold running water.
- Combine rinsed quinoa, water, and 0.5 teaspoon salt in a medium saucepan and bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and simmer for 12–15 minutes until the water is absorbed and quinoa is tender.
- Remove the saucepan from the heat, keep covered, and let the quinoa stand for 5 minutes.
- Uncover the saucepan, fluff the quinoa gently with a fork, and transfer it to a large mixing bowl to cool to room temperature.
- While the quinoa cools, dice the cucumber, halve the cherry tomatoes, finely dice the red onion, and chop the parsley and mint.
- In a medium mixing bowl, whisk together the olive oil, lemon juice, dried oregano, black pepper, and 0.25 teaspoon salt to make the dressing.
- Add the cooled quinoa, cucumber, cherry tomatoes, red onion, parsley, and mint to the 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 adjust salt and pepper to taste.
- Let the salad rest in the refrigerator for about 15 minutes before serving to allow flavors to meld.
Notes
For best results, make sure the quinoa is fully cooled before adding the vegetables to prevent them from wilting and to avoid excess moisture in the salad. You can cook the quinoa a day ahead and refrigerate it for quicker assembly, and feel free to customize by adding extras like chopped bell pepper, olives, or chickpeas for more texture and protein. Use firm cucumbers (such as English or Persian) to minimize seeds and excess water, and if your onions are very sharp, soak the diced onion in cold water for 5–10 minutes then drain to mellow their flavor. This salad keeps well in the fridge for up to 3 days, but if storing, add the feta and delicate herbs closer to serving time for the freshest taste and texture.
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