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.

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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.