Quinoa Salad with Cucumbers and Feta Recipe

Name: Quinoa Salad with Cucumbers and Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/2 cup Quinoa (red, Hulled Or Both); 3 cups Water; 1 whole Large Cucumber, Peeled And Diced; 1 whole Red Bell Pepper, Cored, Finely Diced; 1/2 cups Finely Chopped, Fresh Dill, Cilantro, Or Parsley (or Combination Of); 1/4 cups Green Onion, Finely Chopped; 1/4 cups Red Onion, Finely Chopped; 1/4 cups Kalamata Olives, Sliced Or Whole; ⅔ cups Feta Cheese, Crumbled; ⅓ cups Olive Oil; 1/4 cups Balsamic Vinegar; 2- 1/2 Tablespoons Honey; 1 Tablespoon Dijon Mustard; 1/4 teaspoons Salt; 1/4 teaspoons Freshly Ground Pepper

Servings: persons

1- 1/2 cup Quinoa (red, Hulled Or Both)
3 cups Water
1 whole Large Cucumber, Peeled And Diced
1 whole Red Bell Pepper, Cored, Finely Diced
1/2 cups Finely Chopped, Fresh Dill, Cilantro, Or Parsley (or Combination Of)
1/4 cups Green Onion, Finely Chopped
1/4 cups Red Onion, Finely Chopped
1/4 cups Kalamata Olives, Sliced Or Whole
⅔ cups Feta Cheese, Crumbled
⅓ cups Olive Oil
1/4 cups Balsamic Vinegar
2- 1/2 Tablespoons Honey
1 Tablespoon Dijon Mustard
1/4 teaspoons Salt
1/4 teaspoons Freshly Ground Pepper

1
Combine the dressing ingredients.
2
Set aside.
3
Rinse quinoa well before cooking to remove slightly bitter coating.
4
Place quinoa and water in a pan.
5
Bring to a boil.
6
Reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed.
7
Place in a large bowl and allow to cool to room temperature.
8
In a large bowl, combine chopped vegetables including chopped herbs of your choice.
9
Add quinoa, olives, and cheese and gently mix.
10
Add dressing, gently toss again, adding more salt and pepper if needed.
11
Cover and chill for 1 to 2 hours to allow flavors to blend.
12
Garnish with fresh herbs or sliced tomatoes and olives.

440

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1- 1/2 cup Quinoa (red, Hulled Or Both), 3 cups Water, 1 whole Large Cucumber, Peeled And Diced, 1 whole Red Bell Pepper, Cored, Finely Diced, and more.

Yes, Quinoa Salad with Cucumbers and Feta falls under the Salads category and is a great choice for this type of meal.

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

That's it — enjoy your meal!

Quinoa Salad with Cucumbers and Feta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions