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Quinoa Cucumber Salad

This quinoa cucumber salad combines toasted, nutty quinoa with crisp, fresh cucumber slices, offering a crunchy and refreshing texture. It is prepared by cooking the quinoa until fluffy, then mixing it with chopped cucumbers and other simple ingredients, resulting in a light, hydrating dish with a vibrant appearance.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup quinoa rinsed
  • 2 cups water
  • 2 large cucumbers peeled and sliced
  • 2 tablespoons olive oil optional for dressing
  • 1 tablespoon lemon juice freshly squeezed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 green onions green onions sliced

Equipment

  • Medium saucepan
  • Mixing bowl
  • Chef’s knife
  • Cutting Board
  • Toaster or skillet

Method
 

  1. Add rinsed quinoa and water to a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer and cover. Cook until the quinoa is tender and fluffy, about 15 minutes, releasing a nutty aroma as it cooks.
    1 cup quinoa, 2 cups water
  2. While the quinoa cooks, toast the drained quinoa in a dry skillet or toaster until lightly golden and fragrant; this enhances its nutty flavor. Remove from heat and let it cool slightly.
    1 cup quinoa
  3. Chop the cucumbers into thin slices or small cubes, depending on your preference, and place them into a large mixing bowl.
    2 large cucumbers
  4. Once the quinoa has cooled enough to handle, fluff it with a fork to separate the grains, then add it to the bowl with the cucumbers.
    1 cup quinoa
  5. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create a light dressing.
    2 tablespoons olive oil, 1 tablespoon lemon juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  6. Pour the dressing over the quinoa and cucumber mixture, then gently fold until everything is evenly coated and combined.
  7. Slice the green onions thinly and sprinkle them over the salad for a fresh, oniony flavor and pop of color.
    2 green onions green onions
  8. Give the salad one last gentle toss, making sure the green onions are evenly distributed. Serve immediately or refrigerate for up to a few hours for an even more refreshing chill.

Notes

You can customize this salad with feta cheese or fresh herbs like parsley or dill for added flavor.