Cucumber Salad with Crispy Quinoa & Lemon Vinaigrette

This refreshing cucumber salad is elevated with crispy quinoa and a tangy lemon vinaigrette, topped with feta for an extra layer of flavor. Perfect for a light and tasty meal.

By @kalejunkie

Original recipe source

Cook time: 35 minutes

Servings: 4

Ingredients

• 1 cup Quinoa cooked
• 1 tablespoon Olive Oil
• 0.5 teaspoon Kosher Salt
• 0.25 cup Olive Oil
• 2 tablespoons Red Wine Vinegar
• 2 tablespoons Lemon Juice
• 0.5 teaspoon Italian Seasoning
• 2 cloves Garlic mashed
• 0 pinch Sea Salt
• 0 pinch Ground Black Pepper
• 6 Persian Cucumbers sliced or chopped
• 0.5 Red Onion thinly sliced
• 0.25 cup Fresh Dill chopped
• 0.5 cup Feta Cheese crumbled

Instructions

1. Preheat oven to 375°F.
2. Prepare the crispy quinoa. Cook the quinoa according to your preferred method. Toss with 1 tablespoon of olive oil and 1/2 teaspoon of kosher salt. Spread evenly on a baking sheet.
3. Bake the quinoa in the oven for 20-25 minutes, stirring every 10 minutes to ensure even crispiness.
4. While the quinoa is cooling, prepare the lemon vinaigrette. In a bowl, whisk together 1/4 cup olive oil, 2 tablespoons red wine vinegar, 2 tablespoons lemon juice, 1/2 teaspoon Italian seasoning, 2 cloves garlic mashed, a pinch of sea salt, and a pinch of ground black pepper.
5. Chop 6 Persian cucumbers, 1/2 red onion, and 1/4 cup of fresh dill. Add these to a large salad bowl along with 1/2 cup of crumbled feta cheese and the crispy quinoa.
6. Pour the lemon vinaigrette over the salad and toss to fully combine.
7. Serve the salad immediately and enjoy!