I’ve been making this quinoa cucumber salad on repeat all summer, and I’m pretty sure the fresh dill and mint are what make it so addictively good. There’s something about the combination of fluffy quinoa, crisp cucumbers, and creamy feta that just works, especially when you need a light lunch or a side dish for a cookout. Trust me, once you try this, you’ll understand why it’s become my go-to recipe when the weather heats up!
| Preparation Time | 20-30 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 35-50 minutes |
| Level of Difficulty | Medium |
| Servings | 6 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 900-1050
- Protein: 26-32 g
- Fat: 46-54 g
- Carbohydrates: 90-105 g
Ingredients
For the quinoa:
- 1 cup quinoa (I use Bob's Red Mill organic for the best texture)
- 1 2/3 cups water
- 1/2 tsp salt
For the dressing:
- 3 garlic cloves (freshly minced for best flavor)
- 1/4 cup olive oil (I prefer Lucini extra virgin olive oil)
- 1/4 cup lemon juice
- 1 tbsp red wine vinegar
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 pinch red pepper flakes
For the salad:
- 3 cucumbers (diced into 1/2-inch pieces)
- 1 bunch radishes (finely sliced into 1/8-inch rounds)
- 1/3 cup fresh mint, chopped
- 1/3 cup fresh dill, chopped
- 5 oz feta cheese (I love Mt. Vikos for its creamy and tangy profile)
- 1/4 cup toasted pine nuts
- salt to taste
Step 1: Cook and Cool the Quinoa
- 1 cup quinoa
- 1⅔ cups water
- ½ tsp salt
Rinse the quinoa under cold water for about 1 minute to remove any bitter coating, then drain well.
In a medium saucepan, combine the rinsed quinoa, 1⅔ cups water, and ½ teaspoon salt.
Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed.
Remove from heat and let it stand covered for 5 minutes, then fluff gently with a fork.
Transfer to a large bowl and let cool to room temperature—this takes about 10-15 minutes and prevents the fresh herbs from wilting when added later.
Step 2: Prepare the Dressing and Fresh Ingredients
- 3 garlic cloves, minced
- ¼ cup olive oil
- ¼ cup lemon juice
- 1 tbsp red wine vinegar
- ½ tsp salt
- ½ tsp black pepper
- 1 pinch red pepper flakes
- 3 cucumbers, diced
- 1 bunch radishes, sliced
- ⅓ cup fresh mint, chopped
- ⅓ cup fresh dill, chopped
- 5 oz feta cheese, crumbled
While the quinoa cools, mince the garlic cloves very finely—I find that freshly minced garlic releases more flavor than pre-minced.
In a small bowl, whisk together the minced garlic, olive oil, lemon juice, red wine vinegar, ½ teaspoon salt, black pepper, and red pepper flakes.
In separate areas, dice the cucumbers into ½-inch pieces, slice the radishes into thin ⅛-inch rounds, chop the fresh mint and dill, and crumble the feta cheese with your fingers for a more rustic texture.
Step 3: Assemble and Dress the Salad
- cooled quinoa from Step 1
- diced cucumbers from Step 2
- sliced radishes from Step 2
- dressing from Step 2
- fresh mint from Step 2
- fresh dill from Step 2
Add the diced cucumbers and sliced radishes to the cooled quinoa from Step 1.
Pour the dressing from Step 2 over the vegetables and quinoa, then gently fold to combine.
Add the chopped mint and dill, stirring gently to distribute the herbs evenly throughout—I like to do this just before serving to keep the herbs bright and fresh rather than wilted.
Step 4: Finish and Serve
- 5 oz feta cheese from Step 2
- ¼ cup toasted pine nuts
- salt to taste
Transfer the salad to a serving bowl or individual plates.
Top with the crumbled feta cheese and toasted pine nuts, then drizzle lightly with a touch more olive oil if desired.
Taste and adjust seasoning with additional salt as needed—feta is already salty, so go easy at first.
Lemon Quinoa Cucumber Salad with Feta
Ingredients
For the quinoa
- 1 cup quinoa (I use Bob's Red Mill organic for the best texture)
- 1 2/3 cups water
- 1/2 tsp salt
For the dressing
- 3 garlic cloves (freshly minced for best flavor)
- 1/4 cup olive oil (I prefer Lucini extra virgin olive oil)
- 1/4 cup lemon juice
- 1 tbsp red wine vinegar
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 pinch red pepper flakes
For the salad
- 3 cucumbers (diced into 1/2-inch pieces)
- 1 bunch radishes (finely sliced into 1/8-inch rounds)
- 1/3 cup fresh mint, chopped
- 1/3 cup fresh dill, chopped
- 5 oz feta cheese (I love Mt. Vikos for its creamy and tangy profile)
- 1/4 cup toasted pine nuts
- salt to taste
Instructions
- Rinse the quinoa under cold water for about 1 minute to remove any bitter coating, then drain well. In a medium saucepan, combine the rinsed quinoa, 1⅔ cups water, and ½ teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed. Remove from heat and let it stand covered for 5 minutes, then fluff gently with a fork. Transfer to a large bowl and let cool to room temperature—this takes about 10-15 minutes and prevents the fresh herbs from wilting when added later.
- While the quinoa cools, mince the garlic cloves very finely—I find that freshly minced garlic releases more flavor than pre-minced. In a small bowl, whisk together the minced garlic, olive oil, lemon juice, red wine vinegar, ½ teaspoon salt, black pepper, and red pepper flakes. In separate areas, dice the cucumbers into ½-inch pieces, slice the radishes into thin ⅛-inch rounds, chop the fresh mint and dill, and crumble the feta cheese with your fingers for a more rustic texture.
- Add the diced cucumbers and sliced radishes to the cooled quinoa from Step 1. Pour the dressing from Step 2 over the vegetables and quinoa, then gently fold to combine. Add the chopped mint and dill, stirring gently to distribute the herbs evenly throughout—I like to do this just before serving to keep the herbs bright and fresh rather than wilted.
- Transfer the salad to a serving bowl or individual plates. Top with the crumbled feta cheese and toasted pine nuts, then drizzle lightly with a touch more olive oil if desired. Taste and adjust seasoning with additional salt as needed—feta is already salty, so go easy at first.
