Cucumber Quinoa Feta Salad Recipe

This Cucumber Quinoa Feta Salad is a refreshing and nutritious dish that combines the crunch of cucumbers, the lightness of quinoa, and the creamy richness of feta cheese. Whether you’re looking for a quick lunch, a side dish for dinner, or a potluck recipe, this salad is perfect for all occasions. It’s healthy, vibrant, and full of flavor, with Mediterranean influences that keep it fresh and exciting.

Why You’ll Love This Salad

This salad is not only delicious but packed with nutrients. Quinoa, often referred to as a superfood, is a complete protein, making it a great addition to any vegetarian or vegan diet. The cucumbers add hydration and crunch, while the feta brings a salty richness that ties everything together. Fresh herbs like mint or parsley brighten the salad, and a simple lemon dressing enhances all the ingredients without overpowering them.

Ingredients

For the Cucumber Quinoa Feta Salad, you’ll need:

• 1 cup quinoa (rinsed)
• 2 cups water (or vegetable broth for more flavor)
• 1 large cucumber, diced
• 1/2 red onion, finely chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley or mint, chopped
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard (optional)
• Salt and pepper, to taste

Instructions

1. Cook the Quinoa:
   In a medium saucepan, combine the quinoa and water (or vegetable broth). Bring to a boil, then reduce the heat to low and cover. Let it simmer for 12-15 minutes, or until the quinoa has absorbed all the liquid. Remove from heat and let it sit, covered, for 5 minutes. Fluff the quinoa with a fork to separate the grains.
2. Prepare the Vegetables:
   While the quinoa cooks, dice the cucumber and finely chop the red onion. If you prefer a milder onion flavor, soak the red onion in cold water for 10 minutes before using. This helps mellow out the sharpness.
3. Make the Dressing:
   In a small bowl, whisk together the olive oil, fresh lemon juice, Dijon mustard (if using), salt, and pepper. Adjust the seasoning according to your taste preferences. For a zestier kick, add more lemon juice or mustard.
4. Assemble the Salad:
   In a large bowl, combine the cooked quinoa, diced cucumber, red onion, crumbled feta, and chopped herbs. Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are coated in the dressing.
5. Serve:
   Once everything is mixed, taste and adjust the seasoning if necessary. You can chill the salad in the fridge for 30 minutes for a colder option or serve immediately for a fresh, room-temperature salad.

Tips and Variations

• Add Protein: For a more filling salad, you can add grilled chicken, shrimp, or chickpeas. This will give the salad an extra protein boost, making it more suitable for a main dish.
• Herb Variations: While parsley and mint work beautifully in this salad, you can also use basil or dill for a different flavor profile.
• Vegan Version: To make this salad vegan-friendly, simply omit the feta cheese or substitute it with a vegan cheese option or nutritional yeast for a cheesy flavor.
• Add More Veggies: Feel free to add other vegetables like bell peppers, cherry tomatoes, or avocado to make the salad even more colorful and nutrient-dense.
• Storage Tips: This salad can be stored in an airtight container in the fridge for up to 2 days. The quinoa may absorb some of the dressing, so you can add a little extra olive oil and lemon juice before serving.

Serving Suggestions

This Cucumber Quinoa Feta Salad pairs wonderfully with grilled meats, such as chicken or lamb, for a Mediterranean-inspired feast. It’s also great on its own as a light lunch or served as a side with pita bread and hummus. The bright flavors of the lemon dressing complement heavier dishes like roasted meats or casseroles, balancing the richness with freshness.

Fun Facts & Cultural Context

Quinoa, a staple of the Andean region in South America, has been cultivated for thousands of years. It was revered by ancient civilizations like the Incas, who considered it a sacred crop. Today, quinoa is celebrated worldwide for its versatility and high nutritional value, making it a popular choice in both savory and sweet dishes.

Feta cheese, on the other hand, is a traditional Greek cheese that adds a distinct tang and saltiness to any dish. It’s made primarily from sheep’s milk (though goat’s milk is often used too), and its crumbly texture is perfect for adding to salads. In this recipe, the feta brings both creaminess and a salty contrast to the crunchy vegetables and nutty quinoa.

Whether you’re preparing this salad for a casual lunch, a potluck, or a BBQ, it’s a crowd-pleaser that will leave everyone asking for the recipe!

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