Ingredients

• 2 cups cooked quinoa
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, diced
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese
• 3 tbsp olive oil
• 2 tbsp lemon juice

Instructions

1. Cook quinoa and let cool completely
2. Dice cucumber, tomatoes, and onion
3. Combine quinoa with vegetables
4. Add parsley and feta cheese
5. Whisk olive oil and lemon juice
6. Pour dressing over salad and toss
7. Refrigerate for 30 minutes before serving

Cooking tips

• Rinse quinoa before cooking if the package instructions recommend it.
• Allow cooked quinoa to cool before combining it with the vegetables.
• Fluff the quinoa rather than compacting it.
• Taste and adjust the dressing after all ingredients are combined.

Substitutions

• Use seasonal vegetables according to availability.
• Other fresh herbs, such as mint or dill, can replace the parsley to change the overall flavor.
• Chickpeas or other beans can make the salad more substantial.

Serving suggestions

Serve as a side with grilled foods or as a light lunch. It can also work well as part of meal prep.

Storage & reheating

Refrigerate in an airtight container. If possible, keep the feta and herbs separate until serving to maintain their texture.

Frequently asked questions

Should quinoa be cooled before making quinoa salad?

Yes. Cooling the quinoa prevents it from wilting fresh vegetables and helps maintain a better salad texture.

Can quinoa salad be made ahead?

Yes. Quinoa salad is well suited to advance preparation and can be refrigerated until needed.

Why should quinoa be rinsed?

Rinsing can remove some naturally occurring compounds on the outside of quinoa that may contribute bitterness.