Quinoa Cucumber Salad
This quinoa cucumber salad combines toasted quinoa with crunchy chopped cucumbers, tossed in a tangy lemon dressing. The dish features a mix of nutty, fresh, and crisp textures, with a vibrant appearance from the green cucumbers and light dressing. It is served chilled as a refreshing and light summer side or main dish.
Equipment
- Medium saucepan
- Large mixing bowl
- Toaster or skillet
- Chef’s knife
- Cutting board
- Whisk
Ingredients
- 1 cup quinoa rinsed
- 2 cups water
- 2 large cucumbers preferably Persian or seedless
- 1/4 cup fresh lemon juice
- 2 tablespoons olive oil
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper
- 2 green onions scallions finely chopped
Instructions
- Bring the water to a boil in a medium saucepan. Add the rinsed quinoa, reduce heat to low, and cover. Let it simmer for about 15 minutes until the grains are tender and the water is absorbed. Fluff the cooked quinoa with a fork and set aside to cool slightly.
- While the quinoa is cooking, peel (if necessary) and chop the cucumbers into small, bite-sized cubes. Place them in a large mixing bowl.
- Once the quinoa has cooled slightly, add it to the bowl with the chopped cucumbers. Gently fold with a spatula to combine the grains and produce.
- In a small bowl or jar, whisk together the lemon juice, olive oil, salt, and black pepper until the dressing is well combined and slightly emulsified.
- Pour the dressing over the quinoa and cucumber mixture. Toss gently to evenly coat everything with the tangy dressing.
- Sprinkle the finely chopped green onions over the top for a fresh, oniony bite. Gently fold again to distribute.
- Serve the salad immediately or chill it in the refrigerator for 20-30 minutes to let the flavors meld. The salad should look vibrant, with crisp cucumbers and fluffy quinoa, and have a bright, tangy aroma.
Notes
For extra flavor, add fresh herbs like dill or mint. Adjust the lemon and salt to taste for a more zingy or mellow flavor.