If you have more than one serving, this is a fantastic quick lunch or nutritious side dish.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 cups water
- 1 cup quinoa
- 1 (4 ounce) package feta cheese, crumbled
- 1 small cucumber, thinly sliced
- 1 roma (plum) tomato, diced
- 1 tablespoon lemon juice
- 1 tablespoon cider vinegar
- 1 tablespoon olive oil
- 1 teaspoon dried dill weed
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Instructions
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Refrigerate quinoa in a large bowl until cool, about 30 minutes.
- Stir feta cheese, cucumber, tomato, lemon juice, vinegar, olive oil, dill weed, salt, and black pepper into quinoa.
Nutrition Facts
| Calories | 270 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 4 g |
| Protein | 10 g |
| Saturated Fat | 5 g |
| Sodium | 912 mg |
| Sugars | 2 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I now LOVE quinoa because of this recipe. I suggest putting a small amount of dill and taste as you go. I love the dill but my husband wasn’t big into the amount of dill. Taste so so so good the following day as well!
Made twice now. Second time used vegetable broth instead of water and doubled the liquid for the dressing. On my third attempt will use half red quinoa and half white.
I didn’t have feta, so I added extra tomato and cucumber. I used a fraction of the salt it called for and it tasted great.
I tweaked the recipe too. I didn’t have any pure vinegar so used half the amount of balsamic vinegar. I added garbanzo beans and didn’t use much salt. It makes a great lunch if you’re on the go.
Delicious!!
I was very disappointed by this recipe. I followed it to the letter and it was incredibly salty! Inedibly so. If I was to ever make this again, I wouldn’t add any salt.
I love the dressing and made a few changes because I had left over quinoa and chick peas from another recipe and I wanted more veg., as I’m watching my weight. It made two large servings for dinner of 530 calories each. 1 1/2 cups cooked quinoa 1cup chick peas, drained and rinsed 1.2 oz Julian carrot 1/2 oz red onion, sliced thin 5 oz cucumber, sliced thin 2 oz Feta cheese 4 oz Cherry tomato, halved Dressing: 1Tbs. Olive Oil 1Tbs. Lemon Juice, fresh 1/4 – 1/2 tsp. Salt 1/2 tsp. Pepper 1tsp. Dill weed, dried 1Tbs. Cider Vinegar
I didn’t have tomatoes so I added red peppers for the color and I didn’t add the salt, I usually don’t add salt to anything anyway. I will be making this again for sure, It is great for lunch and I am sure it is just as great as a side to anything 🙂 Thank you for the recipe!
I loved it! I’m not fond of dill, so I substituted fresh oregano and it was delicious. It has quickly become a family favorite!
This turned out excellently! I used more dressing, because I love lemon. I also added (give or take) a half teaspoon of chilli powder which went over very well! I doubled the recipe as I was feeding 9 people, and it was plenty with some sausages and buns.
Love it. Great for lunch with some chicken. I do like my Quinoa more al-dente and more flavorful, so I prepare my quinoa with 1-1/4 cups of chicken broth.
Generally good and easy to make but I think next time I would add a little more dressing. It was just a bit bland tasting.
Super quick and a great side dish. I used grape tomatoes and quartered cucumber slices and it turned out just fine. This will be a summer staple!
Great salad… I cut the cucumber into smaller chunks than the picture otherwise followed the recipe exactly and it was delicious !!
Make sure you rinse the quinoa very well before cooking it. I used a combination of red & white quinoa and it was very tasty. I double the quantity so we have plenty for lunch, snacks, side dish, etc. This has become a staple in my house.
just used a pinch of salt. Fast and portable :).
salty
I’ve made this about 5 times this summer. We all love it! I use parsley instead of dill because that’s what I usually have. It needs time in the fridge for the flavor to develop. Great recipe!
I found this to have a weird aftertaste. Not sure I’d make this again.
Great recipe. I add roasted eggplant slices, cut in strips to the ingredients, parsley, thyme and basil to the herbs. Delicious!
Made as is and it was pretty good. Will make again