Roasted Cucumber, Quinoa, Freekah & Herbs Recipe

Name: Roasted Cucumber, Quinoa, Freekah & Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 small cucumbers, peeled, seeds removed, quartered and cut into 1 1/4 inch pieces; 1 teaspoon fine sea salt; 3 tablespoons olive oil; 1 1/2 cups cooked quinoa (mixed or just one type) (see Notes); 1/2 cup cooked freekah (see Notes); 1/4 red onion, thinly sliced; 3 tablespoons organic raw almonds, chopped; 3 tablespoons golden raisins; 3 tablespoons sunflower seeds; Juice of 1 lemon; 1/3 cup extra virgin olive oil; 1 tablespoon Italian parsley leaves, chopped; 1 tablespoon mint leaves, chopped; 1/2 cup picked watercress; Sea salt and freshly ground black pepper; 3/4 cup natural yogurt

Servings: persons

3 small cucumbers, peeled, seeds removed, quartered and cut into 1 1/4 inch pieces
1 teaspoon fine sea salt
3 tablespoons olive oil
1 1/2 cups cooked quinoa (mixed or just one type) (see Notes)
1/2 cup cooked freekah (see Notes)
1/4 red onion, thinly sliced
3 tablespoons organic raw almonds, chopped
3 tablespoons golden raisins
3 tablespoons sunflower seeds
Juice of 1 lemon
1/3 cup extra virgin olive oil
1 tablespoon Italian parsley leaves, chopped
1 tablespoon mint leaves, chopped
1/2 cup picked watercress
Sea salt and freshly ground black pepper
3/4 cup natural yogurt

1
Place the cucumber on a tray lined with a paper towel and sprinkle liberally with the salt.
2
Let stand for 3 minutes, then rinse and pat dry with some more paper towels.
3
This is to draw out the moisture of the cucumber so as not to make your salad soggy.
4
Heat a large skillet over high heat, add the olive oil and cucumber and pan fry for about 4 minutes or until the cucumber is golden brown.
5
Place in a bowl (I'd use the same bowl that you would like to present the salad in).
6
Add the remaining ingredients to the bowl, except the yogurt and reserve a little of the herbs.
7
Gently toss together and check the seasoning.
8
To finish, spoon the yogurt over the top in small dollops, then sprinkle with the reserved herbs.

445

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 16 ingredients. The key ingredients include: 3 small cucumbers, peeled, seeds removed, quartered and cut into 1 1/4 inch pieces, 1 teaspoon fine sea salt, 3 tablespoons olive oil, 1 1/2 cups cooked quinoa (mixed or just one type) (see Notes), and more.

Yes, Roasted Cucumber, Quinoa, Freekah & Herbs falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Cucumber, Quinoa, Freekah & Herbs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions