Cucumber & Herb Quinoa
Looking for a fresh, vibrant dish that's bursting with flavour? This cucumber and herb quinoa salad is the way to go! Packed with crunchy cucumber, zesty herbs, and a tangy dressing, it’s perfect for a light healthy lunch or a side dish at your next dinner with friends. Ready in under an hour, it’s delicious, nutritious, and adds a refreshing pop of color to your plate. Enjoy this cool and refreshing dish all summer long!
Ingredients
- 1 cup quinoa rinsed
- 2 cups water or vegetable broth
- 1 large cucumber diced
- ¼ cup red onion finely chopped
- ¼ cup fresh parsley chopped
- ¼ cup fresh mint chopped Optional
- ¼ cup fresh dill chopped
- ¼ cup olive oil
- 2 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 garlic clove minced
- Salt and pepper to taste
Instructions
Stove Top Quinoa
- In a medium saucepan, bring the water or vegetable broth to a boil.
- Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and the liquid is absorbed.
- Remove from heat and let it sit, covered, for 5 minutes, then fluff with a fork and allow to cool.
Rice Cooker Quinoa
- Add the rinsed quinoa and water or vegetable broth to the rice cooker.
- Cook according to the rice cooker’s instructions for white rice.
- Once done, let it sit for 5 minutes, then fluff with a fork and allow to cool.
- While the quinoa is cooling, dice the cucumber and finely chop the red onion, parsley, mint, and dill.
- In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, salt, and pepper.
- In a large bowl, combine the cooked quinoa, diced cucumber, chopped red onion, parsley, mint, and dill.
- Pour the dressing over the quinoa mixture and toss gently to combine.
- Taste and adjust the seasoning as needed.
- Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.
- Serve the cucumber and herb quinoa salad cold or at room temperature.
Notes
- Cooking Quinoa: For best results, use vegetable broth to cook the quinoa for added flavour, though water will work fine as well. Be sure to rinse the quinoa before cooking to remove any bitterness.
- Customization: Feel free to swap the herbs to suit your preferences. Fresh basil or cilantro would be great alternatives to mint or dill, depending on your taste.
- Add-Ins: This salad is perfect as a base for adding protein, such as grilled chicken, chickpeas, or feta cheese, for a more filling meal.
- Serving Tip: Serve the salad chilled or at room temperature for the best flavour. It pairs wonderfully with grilled vegetables, fish, or as part of a larger Mediterranean-inspired spread.
- Leftovers: Store any leftover salad in an airtight container in the fridge for up to 4 days. Before serving, give the salad a good stir or shake to mix the dressing and ingredients evenly.
- Tip: If the salad gets a little dry after being stored, just add a splash of olive oil and lemon juice to refresh it.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
