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cold quinoa feta cucumber salad

Quinoa Feta Cucumber 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 medium mixing bowl
  • 1 large salad bowl
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Small bowl
  • 1 Whisk
  • 1 Wooden spoon or spatula
  • 1 set of measuring cups and spoons

Ingredients
  

  • 1 cup quinoa uncooked rinsed
  • 2 cup water cold
  • 1 teaspoon salt divided
  • 1 medium cucumber diced
  • 1 cup cherry tomatoes halved
  • 1/3 cup red onion finely diced
  • 1/2 cup feta cheese crumbled
  • 1/4 cup Kalamata olives pitted and sliced
  • 1/4 cup fresh parsley chopped
  • 2 tablespoon fresh mint chopped
  • 3 tablespoon extra-virgin olive oil
  • 2 tablespoon lemon juice freshly squeezed
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper freshly ground

Instructions
 

  • Rinse the quinoa thoroughly in a fine-mesh strainer under cold running water and drain well.
  • Add the quinoa, water, and 1/2 teaspoon of salt to 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 the quinoa is tender.
  • Remove the saucepan from the heat, keep it covered, and let the quinoa rest for 5 minutes to steam.
  • Fluff the quinoa gently with a fork, spread it out in a medium mixing bowl or tray, and let it cool for about 10 minutes to reach room temperature.
  • While the quinoa cools, dice the cucumber, halve the cherry tomatoes, finely dice the red onion, slice the olives, and chop the parsley and mint.
  • In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, remaining 1/2 teaspoon salt, oregano, and black pepper until emulsified.
  • Transfer the cooled quinoa to a large salad bowl and add the cucumber, cherry tomatoes, red onion, olives, parsley, and mint.
  • Pour the dressing over the salad and gently toss with a wooden spoon or spatula until everything is evenly coated.
  • Add the crumbled feta cheese and toss very gently just to distribute without breaking it up too much.
  • Taste and adjust seasoning with extra salt, pepper, or lemon juice if desired.
  • Let the salad rest for 5 minutes before serving to allow the flavors to meld.

Notes

For best results, make sure the quinoa is fully cooled before adding the feta so it doesn’t melt or become mushy, and cut the vegetables into similar bite-sized pieces for an even texture. Rinsing the quinoa removes bitterness, and using fresh lemon juice brightens the flavors significantly. The salad can be made a few hours ahead; if doing so, add the mint and half of the feta just before serving to keep them fresh and vibrant. This dish keeps well in the fridge for up to 3 days; store it in an airtight container and refresh with a drizzle of olive oil or lemon juice before serving.
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