This Cucumber Quinoa Salad is made with lots of fresh basil and feta, tossed with a simple lemony vinaigrette, and it’s SO fresh and delicious! Plus, it’s naturally gluten-free and quick and easy to make.
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INGREDIENTS:
CUCUMBER QUINOA SALAD INGREDIENTS:
1 English cucumber, diced
2 cups chilled* cooked quinoa (see this tutorial for how to cook quinoa)
1/2 cup diced red onion
1/2 cup crumbled feta cheese
1/3 cup julienned or roughly-chopped fresh basil leaves
1 batch Lemony Italian vinaigrette (see below)
LEMONY ITALIAN VINAIGRETTE INGREDIENTS:
1/4 cup olive oil
2 tablespoons apple cider vinegar or red wine vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon Italian seasoning, homemade or store-bought
pinch of salt and black pepper
DIRECTIONS:
TO MAKE THE CUCUMBER QUINOA SALAD:
Toss all ingredients together until combined. Serve immediately.
TO MAKE THE LEMONY ITALIAN VINAIGRETTE:
Whisk all ingredients together in a small bowl until combined.
FULL RECIPE
