Crisp cucumber, quinoa, fresh mint, and tangy lemon dressing combine for a light, satisfying Mediterranean dish.
# Components:
→ Quinoa Base
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - Pinch of salt
→ Salad
04 - 1 large English cucumber, diced
05 - 1 cup cherry tomatoes, quartered
06 - 1/2 small red onion, finely chopped
07 - 1/4 cup fresh mint leaves, chopped
08 - 1/4 cup fresh parsley, chopped
09 - 1/4 cup crumbled feta cheese
→ Lemon-Herb Dressing
10 - 3 tablespoons extra-virgin olive oil
11 - 2 tablespoons fresh lemon juice
12 - 1 teaspoon Dijon mustard
13 - 1 clove garlic, minced
14 - 1/4 teaspoon salt
15 - Freshly ground black pepper, to taste
# Directions:
01 - In a medium saucepan, combine quinoa, water, and a pinch of salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the water is absorbed and the grains are tender, about 12 to 15 minutes. Fluff gently with a fork and allow to cool slightly.
02 - In a small mixing bowl or jar, whisk together extra-virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, salt, and black pepper until the mixture is creamy and emulsified.
03 - Add cooled quinoa, diced cucumber, quartered cherry tomatoes, finely chopped red onion, chopped mint, and chopped parsley to a large mixing bowl.
04 - Pour the prepared dressing over the salad ingredients and toss gently until all components are evenly coated.
05 - Sprinkle crumbled feta cheese evenly over the salad. Serve chilled or at room temperature.
