Last month, our ski buddy Wendi celebrated her 60th birthday in her mountain backyard, surrounded by pine trees and twinkling lights. The setting was magical, and one of the highlights was her incredible Quinoa Salad with Feta and Cucumber. Served at this enchanting party, the hearty and healthy main dish salad was bright, fresh and full of flavor.
Quinoa Salad with Feta and Cucumber: A Forgiving Recipe with Mediterranean Flair
What I love about Wendi’s Mediterranean Quinoa Salad recipe is its forgiving nature. While the core components are quinoa, cucumber, feta cheese, and chickpeas dressed with a zesty lemon dressing, you can easily customize it. Feel free to throw in Kalamata olives for a briny kick, fresh spinach for an extra green boost, or avocado for creaminess. The key is to maintain the Mediterranean essence while allowing room for personal touches. Wendi says that although the recipe calls for olive oil, she finds it delicious without it.
The Unique Touch of Pistachio and Mint
Now, about that pistachio and mint – you might be tempted to skip these, but trust me, they’re worth the trouble. The pistachios add a delightful crunch and the mint brings a fresh, vibrant note that elevates the whole dish. However, if you’re not a fan or don’t have them on hand, the salad will still shine without them.
This Quinoa Salad with Feta and Cucumber isn’t just a dish; it’s a celebration of fresh, healthy ingredients that come together in harmony. Whether you’re hosting a party, looking for a meal prep option, or just wanting something delicious and nutritious, this Quinoa Salad with Lemon Dressing is a keeper. Enjoy the flexibility to make it yours, and don’t forget to thank Wendi for her fantastic birthday contribution to our culinary repertoire.
😋 More Delicious Recipes
- Mediterranean Quesadilla
- Authentic Greek Salad
- Quinoa Salad with Butternut Squash
- Burrata with Pistachios and Olive Oil
- Italian Chopped Salad
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Quinoa Salad with Feta and Cucumber
Recipe by Jason Hill – CookingSessions.comIngredients
- 2 cups tri-color quinoa we use Trader Joe’s
- 2 cups Persian cucumbers chopped
- 1 cup Italian flat leaf parsley chopped
- 1 cup fresh mint or cilantro chopped
- 2/3 cup green onion chopped
- 1 cup shelled pistachios or pine nuts
- 30 ounces canned chickpeas rinsed
- 4 lemons juiced
- 1/2 cup extra virgin olive oil optional
- 1 1/2 cups crumbled feta cheese
Instructions
- Cook the Quinoa: Rinse the quinoa under cold water, then cook it according to package instructions, typically with 4 cups of water for 15-20 minutes until fluffy. Drain and let it cool.
- Prepare the Salad Base: In a large bowl, combine the cooled quinoa with chopped cucumber, parsley, mint, and onion.
- Add Texture and Protein: Stir in the chickpeas and pistachios for texture and added protein.
- Dress the Salad: Whisk together the lemon juice and olive oil (if using) for the dressing. Pour over the salad and toss well. The olive oil can be omitted for a lighter version, with lemon juice providing enough zest.
- Incorporate Feta: Gently fold in the crumbled feta cheese. If you’re using avocado, now’s the time to add it for that creamy contrast.
- Season to Taste: Add salt and pepper to taste. Remember, feta is quite salty, so go easy on the salt.
- Serve or Chill: You can serve this salad immediately or let it chill in the fridge for an hour or so to meld the flavors.
