Quinoa salad with feta and cucumber
Quinoa salad with feta and cucumber is a light and flavorful dish, especially when paired with a honey lemon vinaigrette. Here's how to make the best version of this herbaceous quinoa salad.
Servings: 6
Equipment
- rice cooker or pot with a lid
- small or medium pot
- grater
- cutting board and sharp knife
- 2 mixing bowls
Ingredients
- 1 cup uncooked quinoa
- 2 cups water
- 1 cup chopped cucumber
- 1¼ cup frozen sweet peas
- ¾ cup chopped red onion (or ½ a red onion)
- ½ cup crumbled feta
- ½ fresh cilantro
- salt and pepper
Honey Lemon Vinaigrette
- ¼ cup lemon juice (juice from about ½ a lemon)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic
- salt and pepper
- ⅓ cup extra virgin olive oil
- 1 - 2 sprigs tarragon (optional)
Instructions
- Add one cup of quinoa and two cups of water to a rice cooker and start the machine. (Or add quinoa and water to covered sauce pan, bring to a boil, and simmer 15 minutes until the water is absorbed.)
- Prepare the peas according to package instructions. Generally, you will boil them in a bit of water then lower the heat and cook for about five minutes until they are tender, but not mushy.
- Finely chop half a red onion. Chop about a half cup of fresh cilantro. Then, crumble about 1/2 cup of a feta cheese block.
- Add the cooked quinoa to a large mixing bowl. Then at the other ingredients that you’ve prepared so far. Add a bit of salt and black pepper to season.
Honey Lemon Vinaigrette
- Grate a clove of garlic and juice a lemon to yield about ¼ cup.
- In a second small mixing bowl, combine all the ingredients for the honey lemon vinaigrette except the olive oil. Use a whisk to combine them thoroughly. Continue whisking and add the olive oil slowly to emulsify.
- Add the honey lemon vinaigrette to the quinoa salad and gently toss to combine.
- Serve immediately or keep in the fridge for up to 5 -6 days.