Introduction: Ready for a Fresh, Healthy Salad?
Craving a light, refreshing dish that’s perfect for a quick lunch or side? This Cucumber Quinoa Salad is your perfect choice! Featuring crisp English cucumber, nutty quinoa, tangy feta, red onion, and fresh basil, all tossed in a zesty Lemony Italian Vinaigrette, this salad is a delightful mix of vibrant, fresh flavors. Ideal for warm days, meal prep, or pairing with your favorite mains, it’s inspired by your love for veggie-forward dishes like Panzanella Salad and Grilled Corn & Zucchini Salad. Naturally vegetarian, gluten-free, and adaptable for vegan or keto diets, it’s a versatile crowd-pleaser. Ready to toss together a wholesome salad? Let’s dive into this easy recipe!
Overview: Why Cucumber Quinoa Salad is a Must-Try
This Cucumber Quinoa Salad combines crunchy vegetables, protein-packed quinoa, and a tangy vinaigrette for a refreshing, satisfying dish. The no-cook assembly (once quinoa is prepared) makes it perfect for busy days. What makes it special? It’s a vegetarian, gluten-free salad that’s ready in about 10 minutes (with pre-cooked quinoa), ideal for showcasing fresh ingredients, and adaptable for various diets, offering a healthy, flavorful meal with minimal effort.
- Time Requirement: About 10 minutes total (with pre-cooked quinoa; add 20 minutes if cooking quinoa).
- Difficulty Level: Super Easy! Perfect for beginners or quick meals.
- Why It’s Special: It’s a gluten-free, no-cook salad with fresh, zesty flavors.
This cucumber quinoa salad is a crisp, delicious treat that’s sure to impress. Let’s get tossing!
Essential Ingredients
Here’s what you need to make Cucumber Quinoa Salad with Lemony Italian Vinaigrette. Each ingredient adds to the crisp, tangy, and savory magic.
Cucumber Quinoa Salad
- English Cucumber (1, diced): Provides crisp, refreshing crunch.
- Cooked Quinoa (2 cups, chilled): Adds nutty, protein-packed texture.
- Red Onion (½ cup, diced): Offers sharp, savory bite.
- Feta Cheese (½ cup, crumbled): Brings tangy, creamy richness.
- Fresh Basil (⅓ cup, julienned or roughly chopped): Infuses vibrant, herbaceous freshness.
Lemony Italian Vinaigrette
- Olive Oil (¼ cup): Creates a smooth, rich dressing base.
- Apple Cider Vinegar or Red Wine Vinegar (2 Tbsp): Adds tangy acidity.
- Fresh Lemon Juice (1 Tbsp): Brings bright, citrusy zest.
- Italian Seasoning (½ tsp, homemade or store-bought): Adds herbaceous, savory depth.
- Salt and Black Pepper (pinch, to taste): Enhances flavor balance.
Substitutions and Variations
- Quinoa: Swap with cooked farro, couscous, or cauliflower rice for keto (~2–3g net carbs per serving).
- Feta Cheese: Replace with goat cheese, vegan feta, or omit for vegan/keto.
- Red Onion: Use scallions or pickled onions for milder flavor.
- Basil: Swap with parsley, cilantro, or dill for different herbaceous notes.
- Vinegar: Use white wine vinegar or balsamic for a sweeter tang.
- Keto Adjustment: Replace quinoa with cauliflower rice and omit feta (~2–3g net carbs per serving).
- Vegan Version: Omit feta or use vegan cheese; ensure Italian seasoning is vegan-friendly.
- Gluten-Free Version: Already gluten-free with quinoa; ensure Italian seasoning is gluten-free.
- Spicy Version: Add ¼ tsp red-pepper flakes or a pinch of cayenne to the vinaigrette.
- Mediterranean Twist: Add ¼ cup chopped cherry tomatoes or olives.
Step-by-Step Instructions
Making this Cucumber Quinoa Salad is incredibly quick and simple, with no cooking required if quinoa is pre-cooked. Follow these steps for a perfect salad every time.
Step 1: Make the Lemony Italian Vinaigrette
- In a small bowl, whisk ¼ cup olive oil, 2 Tbsp apple cider vinegar (or red wine vinegar), 1 Tbsp fresh lemon juice, ½ tsp Italian seasoning, and a pinch of salt and black pepper until combined.
- Adjust seasoning to taste if needed.
Tip: Whisk vigorously for a well-emulsified dressing; add a splash of water if too thick.
Step 2: Assemble the Cucumber Quinoa Salad
- In a large bowl, combine 1 diced English cucumber, 2 cups chilled cooked quinoa, ½ cup diced red onion, ½ cup crumbled feta cheese, and ⅓ cup julienned or chopped fresh basil.
- Pour the Lemony Italian Vinaigrette over the salad and toss gently until combined.
- Serve immediately.
Tip: Dice cucumber and onion uniformly for consistent texture; chill quinoa in advance for a refreshing salad.
Notes for Cooking Quinoa
- To Cook Quinoa: Rinse ⅔ cup dry quinoa under cold water. Combine with 1⅓ cups water in a small pot, bring to a boil, then reduce to low and simmer, covered, for 15–20 minutes until water is absorbed. Fluff with a fork, cool, and chill in the fridge. Yields about 2 cups cooked quinoa.
Tip: Cook quinoa ahead and store in the fridge for up to 5 days to save time.
Assembly: Building the Perfect Cucumber Quinoa Salad
Making this Cucumber Quinoa Salad is all about creating a fresh, balanced dish with vibrant textures. Here’s how to make it perfect:
- Chill Quinoa: Use cold quinoa for a refreshing, crisp salad.
- Dice Evenly: Cut cucumber and onion uniformly for balanced bites.
- Toss Lightly: Combine ingredients gently to keep textures intact.
- Dress Just Before Serving: Add vinaigrette at the end to maintain crunch.
Presentation Tips:
- Serve in a large, shallow bowl for a vibrant, family-style presentation.
- Pair with a keto-friendly side like grilled zucchini or cucumber slices (if using keto substitutions).
- Garnish with extra basil, a sprinkle of feta, or lemon zest for a polished look.
Storage and Make-Ahead Tips
This salad is best enjoyed fresh but stores well for meal prep. Here’s how to keep it fresh:
- Storing Leftovers:
- Store salad (without dressing) in an airtight container in the refrigerator for up to 2 days.
- Store vinaigrette separately in the fridge for up to 5 days.
- Avoid freezing, as cucumber and basil lose texture.
- Reheating:
- No reheating needed; serve cold or at room temperature.
- Refresh with a squeeze of lemon juice or extra vinaigrette before serving.
- Make-Ahead Tips:
- Cook quinoa up to 5 days ahead; store chilled.
- Prep cucumber, onion, and vinaigrette up to 1 day ahead; store separately.
- Assemble just before serving to maintain crunch.
Tip: Add fresh basil when serving leftovers to revive herbaceous flavor.
Recipe Variations
This Cucumber Quinoa Salad is versatile, drawing on your love for vibrant, veggie-forward dishes like Grilled Corn & Zucchini Salad and 5-Minute Veggie Coconut Wraps. Here are some fun ideas:
- Keto Quinoa Salad: Replace quinoa with cauliflower rice and omit feta (~2–3g net carbs per serving).
- Vegan Version: Omit feta or use vegan cheese; ensure Italian seasoning is vegan-friendly.
- Gluten-Free Version: Already gluten-free with quinoa; confirm seasoning is gluten-free.
- Spicy Salad: Add ¼ tsp red-pepper flakes or a sliced jalapeño to the salad.
- Protein-Packed: Add ½ cup chickpeas or grilled shrimp (non-vegetarian) for extra protein.
Tip: Serve with a side of keto-friendly hummus or a sprinkle of toasted pine nuts for extra crunch.
Conclusion: A Fresh, Zesty Treat to Love
Cucumber Quinoa Salad with Lemony Italian Vinaigrette is the perfect way to enjoy a light, flavorful meal that’s both healthy and satisfying. With its crisp cucumber, nutty quinoa, and zesty dressing, it’s a dish that’s as delicious as it is refreshing. Perfect for lunches, side dishes, or meal prep, this salad is sure to become a favorite. Play with the variations, garnish with your favorites, and savor every crisp, tangy bite. What’s your favorite way to enjoy this cucumber quinoa salad? Share your ideas in the comments and let us know how it turned out!
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Cucumber Quinoa Salad
Description
Craving a light, refreshing dish that’s perfect for a quick lunch or side? This Cucumber Quinoa Salad is your perfect choice! Featuring crisp English cucumber, nutty quinoa, tangy feta, red onion, and fresh basil, all tossed in a zesty Lemony Italian Vinaigrette, this salad is a delightful mix of vibrant, fresh flavors.
Ingredients
Cucumber Quinoa Salad
- English Cucumber (1, diced): Provides crisp, refreshing crunch.
- Cooked Quinoa (2 cups, chilled): Adds nutty, protein-packed texture.
- Red Onion (½ cup, diced): Offers sharp, savory bite.
- Feta Cheese (½ cup, crumbled): Brings tangy, creamy richness.
- Fresh Basil (⅓ cup, julienned or roughly chopped): Infuses vibrant, herbaceous freshness.
Lemony Italian Vinaigrette
- Olive Oil (¼ cup): Creates a smooth, rich dressing base.
- Apple Cider Vinegar or Red Wine Vinegar (2 Tbsp): Adds tangy acidity.
- Fresh Lemon Juice (1 Tbsp): Brings bright, citrusy zest.
- Italian Seasoning (½ tsp, homemade or store-bought): Adds herbaceous, savory depth.
- Salt and Black Pepper (pinch, to taste): Enhances flavor balance.
Substitutions and Variations
- Quinoa: Swap with cooked farro, couscous, or cauliflower rice for keto (~2–3g net carbs per serving).
- Feta Cheese: Replace with goat cheese, vegan feta, or omit for vegan/keto.
- Red Onion: Use scallions or pickled onions for milder flavor.
- Basil: Swap with parsley, cilantro, or dill for different herbaceous notes.
- Vinegar: Use white wine vinegar or balsamic for a sweeter tang.
- Keto Adjustment: Replace quinoa with cauliflower rice and omit feta (~2–3g net carbs per serving).
- Vegan Version: Omit feta or use vegan cheese; ensure Italian seasoning is vegan-friendly.
- Gluten-Free Version: Already gluten-free with quinoa; ensure Italian seasoning is gluten-free.
- Spicy Version: Add ¼ tsp red-pepper flakes or a pinch of cayenne to the vinaigrette.
- Mediterranean Twist: Add ¼ cup chopped cherry tomatoes or olives.
Instructions
Step 1: Make the Lemony Italian Vinaigrette
- In a small bowl, whisk ¼ cup olive oil, 2 Tbsp apple cider vinegar (or red wine vinegar), 1 Tbsp fresh lemon juice, ½ tsp Italian seasoning, and a pinch of salt and black pepper until combined.
- Adjust seasoning to taste if needed.
Tip: Whisk vigorously for a well-emulsified dressing; add a splash of water if too thick.
Step 2: Assemble the Cucumber Quinoa Salad
- In a large bowl, combine 1 diced English cucumber, 2 cups chilled cooked quinoa, ½ cup diced red onion, ½ cup crumbled feta cheese, and ⅓ cup julienned or chopped fresh basil.
- Pour the Lemony Italian Vinaigrette over the salad and toss gently until combined.
- Serve immediately.
Tip: Dice cucumber and onion uniformly for consistent texture; chill quinoa in advance for a refreshing salad.
Notes for Cooking Quinoa
- To Cook Quinoa: Rinse ⅔ cup dry quinoa under cold water. Combine with 1⅓ cups water in a small pot, bring to a boil, then reduce to low and simmer, covered, for 15–20 minutes until water is absorbed. Fluff with a fork, cool, and chill in the fridge. Yields about 2 cups cooked quinoa.
Tip: Cook quinoa ahead and store in the fridge for up to 5 days to save time.
FAQs
1. Can I use a different grain?
Yes! Swap quinoa with farro, couscous (not gluten-free), or cauliflower rice for keto.
2. Is this dish keto-friendly?
With quinoa and feta, it’s not keto-friendly (~15–20g net carbs per serving). Use cauliflower rice and omit feta for keto (~2–3g net carbs).
3. Can I make it vegan?
Yes! Omit feta or use vegan cheese; ensure Italian seasoning is vegan-friendly.
4. Why is my salad watery?
- Pat cucumber dry before dicing to reduce moisture.
- Drain quinoa well after cooking.
- Add dressing just before serving to avoid sogginess.
5. Can I make this ahead?
Yes! Prep quinoa, cucumber, onion, and vinaigrette up to 1–5 days ahead; assemble fresh.
6. How long does it last?
Salad lasts in the fridge for 2 days; vinaigrette lasts 5 days; store separately.
7. Can I use other vegetables?
Yes! Add cherry tomatoes, bell peppers, or shredded carrots for variety.
8. What’s the best way to serve it?
Serve cold in a bowl, paired with a keto-friendly side like grilled zucchini or cucumber slices, garnished with extra basil or feta.