Pin This Cucumber Mint Quinoa Salad has saved many of my hectic weekdays when I craved something lively and nourishing. It layers tender quinoa with juicy cucumbers, garden-fresh mint, earthy herbs, and creamy feta, all tossed in a zippy lemon dressing. Whether enjoyed as a main or a side, it is always the first thing gone at potlucks.
I started making this salad when my herb garden exploded in late spring. Now it is my go-to for gatherings because it always gets rave reviews and even picky eaters dig in for seconds.
Ingredients
- Quinoa: Choose white or tricolor for the lightest texture and always rinse well to remove any bitterness
- English cucumber: Offers a crisp snap and is nearly seedless for cleaner crunch
- Cherry tomatoes: Pick firm ripe ones for juicy sweetness that pops in your mouth
- Red onion: Brings a gentle bite and beautiful color contrast finely chop for subtle flavor
- Fresh mint: Use bright unblemished leaves for the most vibrant aromatic punch
- Fresh parsley: Adds garden flavor and fragrance flat leaf is best if you can find it
- Feta cheese: Adds creaminess and a salty tang buy good quality feta in brine for best results or swap with vegan feta
- Extra virgin olive oil: Use fresh fruity oil for flavor with body
- Fresh lemon juice: Choose lemons that feel heavy for their size for tangy dressing
- Dijon mustard: Adds mellow heat and helps emulsify the dressing
- Garlic: Pick plump cloves for punchy zest
- Salt and black pepper: Taste and add as you like for balance
- Produce tip: Always choose produce that is bright colored and firm so your salad tastes as fresh as it looks
Instructions
- Cook the Quinoa:
- Rinse one cup of quinoa under cold water until it runs clear then drain well Add it to a medium saucepan with two cups of water and a pinch of salt Bring to a boil over medium high heat as soon as bubbles appear reduce heat to low cover with a tight lid and let it simmer until the water is fully absorbed This usually takes twelve to fifteen minutes Remove from the heat and let it sit covered for five minutes Fluff the quinoa with a fork and let it cool to room temperature This cooling step keeps your herbs fresh and stops the salad from going soggy
- Make the Lemon Herb Dressing:
- In a small bowl or a lidded jar measure three tablespoons of extra virgin olive oil two tablespoons of fresh lemon juice one teaspoon of Dijon mustard one small minced clove of garlic a quarter teaspoon salt and plenty of freshly cracked pepper Whisk or shake briskly until everything looks creamy and smooth Taste and adjust seasoning if you want more tang from the lemon or extra kick from the mustard
- Prep the Veggies:
- Dice one large English cucumber into small cubes Quarter one cup of cherry tomatoes so there is juicy color in every bite Finely chop half a small red onion being careful not to overpower the salad Roughly chop a quarter cup each of fresh mint and parsley If you like a more subtle mint taste start with a little less and add more to your liking
- Combine Everything:
- In a large mixing bowl gently combine the cooled quinoa with the cucumber tomato red onion mint and parsley Pour on all of the lemon herb dressing and use a large spoon or clean hands to toss everything together evenly Take your time so each bite gets coated but the herbs stay fluffy
- Finish with Feta:
- Just before serving sprinkle a quarter cup of crumbled feta evenly over the top or fold gently if you prefer creamy bites throughout Serve right away for max freshness or chill for later snacking
Pin Mint is the ingredient that gives this salad its unique edge It reminds me of my grandmother who always grew sprigs of mint near the kitchen window and tossed them into everything I love how every bite instantly lifts your mood
Storing Your Salad
Once tossed store any leftovers in an airtight container in the refrigerator It stays fresh for up to three days If you want the herbs to look their best only add them right before serving For prepping ahead keep the dressing and feta separate until you are ready to eat so the quinoa stays fluffy and the veggies stay crisp
Swaps and Variations
No feta or making it vegan Use a plant based feta that crumbles nicely or swap in roasted chickpeas for creamy crunch No fresh mint Use extra parsley or try fresh dill for a new twist You can also add in diced avocado for buttery richness or toss in arugula for peppery notes If you only have regular cucumbers just peel them and scrape out seeds
How to Serve It
Pile it onto meal prep boxes for weekday lunches Serve in lettuce cups for a hand held appetizer Pair with grilled fish or falafel as a balanced side I even scoop it into pita bread with hummus for a quick on the go meal It is just as good chilled from the fridge as it is at room temp
Fresh Roots and Vibrant History
This recipe is inspired by classic tabbouleh and Mediterranean village salads The flavors are clean simple and rooted in traditions where gardens yield the best food When cucumber and mint are in season this salad captures the very taste of summer
Seasonal Magic
Spring and summer are the best times for the brightest flavor In winter you can swap cherry tomatoes for roasted peppers During fall add pomegranate seeds for juicy pops and color These little tricks keep the salad interesting all year
Success Stories
I have doubled this salad for family reunions and it always disappears before anything else One friend now requests it as her birthday lunch This recipe is as dependable as your favorite jeans
Freezer Meal Conversion
This salad does not freeze well because of the fresh veggies and herbs However you can freeze cooked quinoa and save time on busy weeks Simply thaw and refresh with the rest of the salad ingredients
Pin This salad is colorful and simple but wakes up any table Serve it as a meal or side and see how even skeptics will want second helpings
Recipe Questions & Answers
- → How do I keep quinoa fluffy and not mushy?
Rinse quinoa thoroughly, simmer with correct water ratio, and let it rest covered after cooking before fluffing with a fork.
- → Can this be made vegan?
Yes, simply omit the feta cheese or substitute with plant-based feta for a vegan-friendly version.
- → What protein can I add for extra substance?
Fold in chickpeas or grilled shrimp for added protein without altering the fresh, light flavors of the dish.
- → Can I prepare components in advance?
Cook quinoa and chop vegetables up to a day ahead. Store them separately for optimal texture before combining.
- → How do I boost the flavor?
Add a pinch of red pepper flakes or a drizzle of balsamic glaze for an elevated flavor profile and subtle heat.