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Quinoa Cucumber and Tomato Salad

This quinoa, cucumber, and tomato salad is the perfect refreshing salad packed with protein and nutrition. The salad is finished with a simple lemon and olive oil dressing. If you already have the quinoa cooked the salad would take around 10 minutes to put together.
Prep Time10 mins
Cook Time15 mins
Resting Time20 mins
Total Time45 mins
Course: Appetizer, Salad
Cuisine: Greek, Mediterranean
Author: Emilia

Ingredients

Quinoa:

  • 100 g 1/2 cup uncooked 1 cup/200g cooked quinoa
  • 240 g 1 cup water
  • 1 bay leaf
  • salt to taste

For the salad:

  • 300 g 2 cups cherry tomatoes 2-3 regular tomatoes
  • 1 cucumber
  • 50 g 1/2 cup pitted kalamata olives
  • 1/2 ┬áred onion or two spring onions
  • 100 g crumbled feta cheese

Dressing:

  • 4 tbsp olive oil
  • 3 tbsp ┬álemon juice
  • salt to taste

Instructions

Quinoa:

  • If you already have quinoa, you can skip this step and assemble the salad following the steps below. Rinse the quinoa using a colander and drain it well.
  • Transfer the quinoa rinsed quinoa to a medium pot, add the water along with one bay leaf and cover the pot with a lid. Add the pot on the stove and turn the heat to medium.
  • Once the quinoa starts boiling turn the heat down to medium-low and boil for around 15 minutes or until all the water has been absorbed.
  • Turn the pot off the heat, add the lid on completely and let it steam for another 10 minutes.
  • Once the 10 minutes have passed, season the quinoa with salt and fluff it up using a fork. Let the quinoa cool down completely before adding it to the salad

Assemble the salad:

  • Cut the tomatoes into desired pieces. I like to cut them in half and then on wedges and the wedges in half again.
  • Cut the cucumber lengthwise and then cut those widthwise into half rounds, and you can adjust the thickness as desired.
  • If you are using pitted olives then just cut them in half. If not you can gently press the olives with the flat side of the knife and cut the olive halfway through and remove the pit.
  • Slice the onion into wedges.
  • Add all the vegetables to a bowl along with the quinoa, and add the crumbled feta on top.

Dressing:

  • In a small bowl add the olive oil, lemon, and salt, then mix well.
  • Toss the desired amount of the dressing into the salad, and mix well to combine.