Cucumber Salad With Crunchy Quinoa
Ingredients
The salad
-
6
pieces
Persian Cucumbers
-
½
cup
Red Onion
-
¼
cup
Fresh Dill
-
½
cup
Feta Cheese
-
1
cup
Crispy Quinoa
The crispy quinoa
-
1
cup
Cooked Quinoa
-
1
tablespoon
Olive Oil
-
½
teaspoon
Kosher Salt
The lemon vinaigrette
-
¼
cup
Olive Oil
-
2
tablespoons
Red Wine Vinegar
-
2
tablespoons
Lemon Juice
-
½
teaspoon
Italian Seasoning
-
2
cloves
Garlic
-
1
pinch
Sea Salt
-
1
pinch
Ground Black Pepper
Instructions
- Preheat the oven to 375°F.
- Cook the quinoa according to your preferred method and toss it with olive oil and salt.
- Spread the quinoa on a baking sheet and bake for 20-25 minutes, stirring every 10 minutes until crispy.
- Allow the quinoa to cool after baking.
- Prepare the dressing by whisking together olive oil, red wine vinegar, lemon juice, Italian seasoning, garlic, sea salt, and black pepper.
- Chop the cucumbers and dill, slice the red onion, and combine them in a large bowl with crumbled feta and crispy quinoa.
- Pour the dressing over the salad and toss to combine.
- Serve and enjoy.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
8g
Sodium
300mg
Cholesterol
10mg
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