Side dishe for 4

Quinoa Cucumber Salad

Name: Quinoa Cucumber Salad
Total time: 28 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 cup tri-color quinoa; 2 persian cucumbers; 1/4 cup red onion; 2 tbsp preserved lemon; 1/4 cup kalamata olives; 1/4 cup feta cheese; 2 tbsp fresh mint; 2 tbsp fresh dill; 1/4 cup pistachios; 3 tbsp extra virgin olive oil; 2 tbsp lemon juice; 1 tsp dijon mustard; 1 clove garlic; 1/4 tsp ground cumin

This no-cook salad combines soaked quinoa, crisp cucumbers, herbs, olives, feta, pistachios, and lemon mustard dressing.

$1.29per serving $

28 minstart to table

4servings

Mediterranean Vegetarian Budget Side dishes Lunches No-cook Summer

Ingredients

1 cup tri-color quinoa
2 persian cucumbers
1/4 cup red onion
2 tbsp preserved lemon
1/4 cup kalamata olives
1/4 cup feta cheese
2 tbsp fresh mint
2 tbsp fresh dill
1/4 cup pistachios
3 tbsp extra virgin olive oil
2 tbsp lemon juice
1 tsp dijon mustard
1 clove garlic
1/4 tsp ground cumin

Steps

Rinse the quinoa, cover it with water, and soak it for 20 minutes.
Drain the quinoa thoroughly in a fine strainer.
Whisk the olive oil, lemon juice, mustard, garlic, cumin, and preserved lemon in a small bowl.
Chop the cucumbers, onion, mint, and dill, then halve the olives.
Toss the quinoa and vegetables with the dressing, then fold in the feta and pistachios.