How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Mediterranean Cucumber and Yogurt Salad With Red or Black Quinoa?

You need 7 ingredients. The key ingredients include: 2 to 2 1/2 cups finely diced cucumber (use a seedless variety such as a long hothouse cucumber, a Japanese cucumber or Persian cucumbers), Salt, 1 1/2 to 2 cups plain Greek yogurt or drained yogurt (to taste), 1 to 2 garlic cloves (to taste), cut in half, green shoots removed, and mashed to a paste in a mortar and pestle with a pinch of salt, and more.

How do I store leftover Mediterranean Cucumber and Yogurt Salad With Red or Black Quinoa?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mediterranean Cucumber and Yogurt Salad With Red or Black Quinoa Recipe

Name: Mediterranean Cucumber and Yogurt Salad With Red or Black Quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 to 2 1/2 cups finely diced cucumber (use a seedless variety such as a long hothouse cucumber, a Japanese cucumber or Persian cucumbers); Salt; 1 1/2 to 2 cups plain Greek yogurt or drained yogurt (to taste); 1 to 2 garlic cloves (to taste), cut in half, green shoots removed, and mashed to a paste in a mortar and pestle with a pinch of salt; 1 to 2 tablespoons (to taste) chopped fresh dill or mint; Freshly ground pepper; 1 cup cooked red or black quinoa

Mediterranean Cucumber and Yogurt Salad With Red or Black Quinoa – a delicious recipe with cucumber, Salt, yogurt, garlic, dill, Freshly ground pepper. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

2 to 2 1/2 cups finely diced cucumber (use a seedless variety such as a long hothouse cucumber, a Japanese cucumber or Persian cucumbers)
Salt
1 1/2 to 2 cups plain Greek yogurt or drained yogurt (to taste)
1 to 2 garlic cloves (to taste), cut in half, green shoots removed, and mashed to a paste in a mortar and pestle with a pinch of salt
1 to 2 tablespoons (to taste) chopped fresh dill or mint
Freshly ground pepper
1 cup cooked red or black quinoa

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
82 kcal
Category
Salads

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