Cucumber Quinoa Salad

As seen on

Two peas & their pod

Total Time

15 mins

Prep Time

15 mins

Rating

(10)

Ingredients

1/3 cup olive oil
3 tablespoons lemon juice
2 cloves garlic, minced
Kosher salt and black pepper, to taste
2 cups cooked quinoa at room temperature or chilled
15 ounces chickpeas
1 hothouse cucumber, chopped
1/2 red onion, thinly sliced
1/4 cup chopped Italian parsley
1/4 cup chopped mint
2 tablespoons chopped fresh dill
1/3 cup crumbled feta cheese
Kosher salt and black pepper, to taste

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Preparation

Inline ingredients (beta)

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Step 1

To make the dressing, combine the olive oil, lemon juice, garlic, salt, and pepper in a small bowl or jar. Whisk until well combined.

Step 2

Place the cooked quinoa in a large bowl. Add the chickpeas, cucumber, red onion, parsley, mint, dill, and feta cheese. Drizzle in the lemon dressing and stir until combined. Season with salt and pepper, to taste. Serve.

Step 3

Note-follow the package instructions to cook the quinoa.

Chef’s notes

If you need the salad to be vegan or dairy-free, you can leave out the feta cheese; the salad will still have plenty of flavor with the herbs and lemon dressing.

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Seasonal Recipes

Skill Level

other

Cucumber Quinoa Salad

Ingredients

Preparation

Step 1

Step 2

Step 3

Chef’s notes

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