Greek Quinoa & Cucumber Salad

Allergens

None

Ingredients

• 1 cup uncooked quinoa, rinsed
• 2 cups water
• Salt, to taste
• 2 medium cucumbers, diced
• 1/2 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted
• 1/4 cup red onion, finely chopped
• 1/3 cup fresh parsley, chopped
• 1/3 cup fresh dill, chopped
• 2 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice, freshly squeezed
• 1 teaspoon honey
• 1 garlic clove, minced
• Ground black pepper, to taste

Instructions

1. In a medium saucepan, combine quinoa and water bring to a boil. Season with salt, cover, reduce heat, and simmer for 15 minutes or until all the liquid is absorbed and the quinoa is tender. Remove from heat and let it stand covered for another 5 minutes. Fluff with a fork.
2. In a large bowl, combine cucumber, cherry tomatoes, olives, red onion, parsley, and dill.
3. In a small bowl, whisk together olive oil, lemon juice, honey, minced garlic, salt, and ground black pepper. Pour the dressing over the salad.
4. Add cooked quinoa to the salad and toss gently until well combined. Serve immediately or refrigerate for later.

Chef’s Insight

For added flavor, marinate the cucumbers and tomatoes in the dressing for 30 minutes before mixing with other ingredients.

Notes

This recipe can easily be doubled to serve more people. If you prefer a milder taste, reduce the amount of garlic used in the dressing.