Print

Quinoa Cucumber Salad with Feta, Dill & Mint

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A refreshing and versatile salad celebrating the vibrancy of summer’s bounty with quinoa, cucumber, feta, dill, and mint.

Ingredients

Scale
  • 1 cup quinoa
  • 2 cups water
  • 1 medium cucumber, diced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh dill, chopped
  • 1/4 cup fresh mint, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 clove garlic, minced
  • Salt to taste
  • Black pepper to taste

Instructions

  1. Rinse the quinoa in a fine-mesh sieve under cold water until the water runs clear.
  2. Combine quinoa and water in a saucepan and bring to a boil.
  3. Reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed.
  4. Remove from heat and let stand covered for 5 minutes, then fluff with a fork and let cool.
  5. While the quinoa cooks, dice the cucumber, chop the dill and mint, and mince the garlic.
  6. Whisk together olive oil, lemon juice, and minced garlic in a large bowl.
  7. Add cooled quinoa, cucumber, feta, dill, and mint to the bowl, tossing gently to combine.
  8. Season with salt and black pepper to taste and mix gently.
  9. Chill in the refrigerator for at least 30 minutes before serving.

Notes

This salad is perfect for outdoor gatherings and can be made ahead of time. Store leftovers in an airtight container up to 3 days.

Nutrition

Find it online: https://thestationrecipes.com/quinoa-cucumber-salad-feta-dill-mint/

Scroll to Top