Refreshing Cucumber Salad with Quinoa & Lemon Dressing

Crisp, refreshing, and bursting with flavor, Cucumber Salad with Quinoa and Lemon Dressing is the ultimate dish for sunny days. Imagine sinking your fork into a colorful medley of crunchy cucumbers and fluffy quinoa drizzled with zesty lemon dressing that dances on your taste buds. cucumber salad with radish quick pickled cucumber salad This salad is not just food; it’s an experience that sings of summer picnics and backyard barbecues.

Growing up, my grandmother made a similar cucumber salad for every family gathering. We would gather around the table, laughing and sharing stories as the vibrant colors of her salad brightened the spread. Asian style cucumber salad Now, every bite of this Cucumber Salad with Quinoa and Lemon Dressing takes me back to those sunny afternoons filled with love and laughter.

I remember one summer barbecue when I brought this salad along. My uncle took one bite and declared it “the best thing since sliced bread,” which is quite the compliment in our family.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Cucumbers: Choose firm cucumbers for crunch; English cucumbers work especially well for their mild flavor.
• Quinoa: Rinse quinoa well before cooking to remove bitterness; this tiny grain is packed with protein.
• Cherry Tomatoes: Opt for vibrant red ones for sweetness; they add a pop of color and juiciness.
• Red Onion: Use thinly sliced red onion for a mild yet tangy flavor that balances the freshness of the cucumbers.
• Fresh Parsley: Chopped parsley adds brightness; use flat-leaf parsley for better flavor.
• Lemon Juice: Freshly squeezed lemon juice brightens the whole salad; it’s worth skipping bottled varieties.
• Olive Oil: A good quality extra virgin olive oil enhances flavor; it’s the heart of the dressing.
• Salt & Pepper: Essential seasonings that elevate all ingredients; adjust according to your taste preference.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare the Quinoa: Rinse one cup of quinoa under cold water until it runs clear. In a pot, combine rinsed quinoa with two cups of water. Bring to a boil over medium heat.

Cook Until Fluffy: Reduce heat to low once boiling. Cover pot tightly and let simmer for about 15 minutes until all water absorbs and quinoa becomes fluffy. Remove from heat and let cool.

Chop Your Veggies: While quinoa cools, chop two cups of cucumbers, one cup of cherry tomatoes, half a red onion finely, and one cup of fresh parsley. Get creative—cut them into fun shapes if you’re feeling adventurous!

Make the Dressing: In a small bowl, whisk together 1/4 cup of freshly squeezed lemon juice, 1/3 cup of extra virgin olive oil, salt, and pepper to taste until emulsified. The aroma should be bright and inviting.

Combine Everything Together: In a large bowl, combine cooled quinoa with chopped vegetables. quinoa bowl with roasted nectarines Pour dressing over everything and toss gently until evenly coated—make sure every piece gets its zesty share!

Taste Test Time!: Before serving, taste your salad! Adjust seasoning if necessary by adding more salt or lemon juice according to your liking. Garnish with additional parsley if desired.

Now you’re ready to enjoy this delightful Cucumber Salad with Quinoa and Lemon Dressing that’s not only healthy but also bursting with flavors! For more inspiration, check out this no-bake lemon icebox pie recipe.

Perfecting the Cooking Process

Start by cooking the quinoa first, letting it cool while you prepare the fresh vegetables. This ensures everything mixes beautifully without wilting those crisp cucumbers. For more inspiration, check out this garlic butter green beans recipe.

Add Your Touch

Feel free to swap out quinoa for couscous or add avocado for extra creaminess. Experiment with herbs like dill or mint to elevate the flavor!

Storing & Reheating

Store this salad in an airtight container in the fridge for up to three days. Enjoy chilled, as reheating may soften the texture of the cucumbers.

Sometimes I whip up this cucumber salad with quinoa for family gatherings, and they always rave about how refreshing it is on hot days!

FAQ

Can I make this cucumber salad in advance?

Yes, it’s great to prepare ahead; just add dressing before serving.

What can I substitute for quinoa?

You can use bulgur wheat or brown rice instead of quinoa.

Is this salad gluten-free?

Yes, using quinoa makes this salad a gluten-free option.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Cucumber Salad with Quinoa and Lemon Dressing

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• Author: Amelia
• Total Time: 30 minutes
• Yield: Serves 4

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Description

Cucumber Salad with Quinoa and Lemon Dressing is a vibrant, refreshing dish perfect for summer gatherings. This easy-to-make salad combines crunchy cucumbers, fluffy quinoa, and juicy cherry tomatoes, all tossed in a bright lemon dressing. Whether served as a side or light main course, this salad is not only delicious but also packed with nutrients, making it an ideal choice for warm days and outdoor picnics.

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Ingredients

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• 2 cups cucumbers (diced)
• 1 cup quinoa (rinsed)
• 1 cup cherry tomatoes (halved)
• ½ red onion (thinly sliced)
• 1 cup fresh parsley (chopped)
• ¼ cup lemon juice (freshly squeezed)
• ⅓ cup extra virgin olive oil
• Salt & pepper to taste

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Instructions

1. Rinse quinoa under cold water; combine it with 2 cups of water in a pot and bring to a boil.
2. Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes until fluffy. Remove from heat and let cool.
3. While quinoa cools, prep the vegetables: chop cucumbers, halve cherry tomatoes, finely slice red onion, and chop parsley.
4. In a bowl, whisk together lemon juice, olive oil, salt, and pepper until emulsified.
5. Combine cooled quinoa with chopped vegetables in a large bowl; pour dressing over and toss gently.
6. Taste the salad; adjust seasoning if needed before serving.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: No Cook
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 210
• Sugar: 3g
• Sodium: 180mg
• Fat: 11g
• Saturated Fat: 1.5g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 0mg