Cucumber and Feta Quinoa Salad
Yields: about 6 cups Prep Time: 30 minutes Total Time: 30 minutes
Crisp and refreshing, this salad is packed with vegetarian protein and has the perfect flavor combination of feta cheese, Kalamata olives and fresh dill.
Ingredients
1 cup uncooked quinoa (red or white)
2 cups vegetable broth
2 tablespoons olive oil
2 tablespoons Kalamata olive juice (found in the jar with olives)
1 tablespoon red wine vinegar
1 generous tablespoon fresh dill, chopped
1/2 teaspoon salt
2 cups cucumbers, diced
1 cup crumbled feta cheese
1/2 cup Kalamata olives, diced
1/2 cup red onion, finely diced
Directions
1. Cook quinoa in vegetable broth according to directions and set aside to cool.
2. In a large bowl (preferably what you will used to store or serve salad), combine dressing ingredients. Add olive oil, Kalamata olive juice, red wine vinegar, fresh dill and salt. Mix well.
3. Add in quinoa, cucumbers, feta cheese, Kalamata olives and red onion.
4. Gently toss ingredients together. Serve immediately or store in an airtight container for up to 3 days.
Cucumbers are a plenty in our garden, and for that I am so grateful! From cucumber infused water, to fresh juices, to crispy summer salads, cucumbers have so many uses in our house. One of our favorite reasons is that they are so hydrating. Cucumbers have such a high water content. Additionally, they have less commonly known benefits such as protecting the brain, reducing bad breath and fighting inflammation.
This is a really refreshing salad, with enough tang and crunch to satisfy. As long as I dice the red onions small enough, the kids all enjoy it as well. Personally, I think the saltiness of the Kalamata olives are what win them over! And speaking of the Kalamata olives, they really are the necessary ingredient, including their juice. In fact, in proportion the to the other ingredients, I use a larger amount of the olive juice than vinegar.
Not only is this salad good to keep on hand for a quick and healthy lunch, it is always a winner at get-togethers. It’s vegetarian as well as gluten and nut free, so it accommodates a variety of dietary needs right off the bat. And be sure to use fresh dill. Substituting dried dill just won’t cut it here!
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