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.
For the salad:
1cupchilled* cooked quinoa
1/4cupdiced red onion
1/4cupcrumbled feta cheese
2Tbsproughly-chopped fresh basil leaves
1colored bell pepperseeded and diced
For the lemony vinaigrette:
1Tbspapple cider vinegar or red wine vinegar
1/2Tbspfresh lemon juice
1/4teaspoonItalian seasoninghomemade or store-bought
pinch of salt and black pepper
To make the salad:
Toss cooked quinoa, cucumbers, red onion, feta, and basil until combined.
To make the vinaigrette:
Whisk oil, vinegar, lemon juice, and spices together in a small bowl until combined. Coat the salad ingredients and serve immediately.
*If you add hot quinoa fresh out of the pan, it will melt the cheese and wilt the basil a bit in this recipe. So I recommend cooking it beforehand and letting it chill in the refrigerator before making the salad. Or, if you need to cook it immediately beforehand, just spread the cooked quinoa out in a thin layer on a baking sheet and pop it in the freezer for 15-20 minutes. That will help it cool down nice and quickly!
**Cook time does not include the time needed to prepare the quinoa. See this post for instructions on how to cook quinoa.
Rinse thoroughly the thinly sliced green onion in running cold water for 2 to 3 mins. (This is to remove the slimy surface). Drain to remove the excess water on the green onion. (I just shook the strainer over the sink a couple of times).
Mix the green onion with the dressing lightly but thoroughly.