Quinoa Cucumber Salad with Feta, Dill & Mint

 

Ingredients:

• 1 cup (185 g) uncooked white quinoa
• 1 ½ cups (350 ml) filtered water (plus more as needed)
• Fine sea salt or kosher salt, as needed
• 2 large garlic cloves, peeled and minced
• ¼ cup (60 ml) flavorful olive oil, plus extra for drizzling
• 3 tablespoons (45 ml) fresh, strained lemon juice
• 1 tablespoon (15 ml) champagne or white wine vinegar
• ¼ teaspoon freshly ground black pepper
• 2-3 medium-sized cucumbers
• 1 small bunch radishes
• ¼ cup chopped fresh mint leaves (more to taste)
• ¼ cup chopped fresh dill (more to taste)
• 4 ounces (110 g) feta cheese, sliced or crumbled (or vegan feta such as Violife brand)
• Flaky salt

Instructions:

1. Place the quinoa in a fine mesh strainer and rinse under cold water until the water runs clear. Drain well.

2. In a large saucepan, combine the rinsed quinoa, 1 ½ cups water, and ½ teaspoon salt. Bring to a simmer over medium-high heat. Reduce the heat to low, cover, and cook for about 15 minutes, or until all the water is absorbed and the quinoa is tender. If needed, sprinkle with a splash of water and continue cooking until done. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and transfer to a large bowl to cool to room temperature, or chill in the refrigerator for up to 3 days.

3. In a small measuring pitcher or bowl, whisk together the minced garlic, olive oil, lemon juice, vinegar, ¼ teaspoon salt, and black pepper. Adjust seasoning to taste.

4. If the cucumbers are wider than an inch, halve them lengthwise and slice into 1/8-inch thick rounds or half moons. Trim and thinly slice the radishes. Add both to the quinoa.

5. Pour the dressing over the quinoa mixture and toss well to combine.

6. Add chopped mint and dill to the salad and toss again gently. Taste and adjust seasoning with more lemon juice, vinegar, salt, or pepper as needed.

7. Just before serving, scatter the crumbled or sliced feta cheese over the top of the salad. Drizzle with extra olive oil and sprinkle with flaky salt.

8. Serve the salad immediately, topped with an extra drizzle of olive oil and flaky salt. Leftovers can be refrigerated for 1-2 days; adjust seasoning with additional dressing components before serving.

Enjoy this refreshing Quinoa Cucumber Salad with Feta, Dill & Mint as a nutritious and flavorful addition to any meal!