Back To All Recipes Jump to Recipe

For the Quinoa

• 1 cup uncooked quinoa, rinsed
• 2 cups water or vegetable broth
• ½ tsp sea salt

For the Salad

• 1 English cucumber, #3 cone
• 2 cups cherry tomatoes, halved
• ½ small red onion, #2 cone
• 1 red bell pepper, #3 cone
• ½ cup chopped fresh parsley
• Optional: ½ cup feta cheese, #3 cone

For the Dressing

• 3 tbsp olive oil
• 2 tbsp lemon, zested with #1 cone and juiced
• 1 clove garlic, minced
• 1 tsp honey or agave
• Salt and pepper to taste

Instructions

1. Cook the quinoa with the water or vegetable broth and sea salt, then let it cool.
2. Slice the cucumber using the #3 cone into a large bowl.
3. Add the halved cherry tomatoes to the bowl.
4. Shred the red onion using the #2 cone and add it to the bowl.
5. Shred the red bell pepper using the #3 cone and add it to the bowl.
6. Add the chopped parsley and cooled quinoa.
7. Grate the feta cheese using the #3 cone over the salad, if using.
8. Whisk together the olive oil, lemon zest, lemon juice, garlic, honey or agave, salt, and pepper.
9. Pour the dressing over the salad and toss until well combined.
10. Serve immediately or chill before serving.

Fresh Cucumber Tomato Quinoa Salad

Life Changing Dinners

A light and refreshing salad made with fluffy quinoa, crisp cucumbers, juicy cherry tomatoes, sweet bell peppers, and fresh parsley, tossed in a bright lemon-garlic dressing.

Print Recipe Add to Shopping ListGo to Shopping List Pin Recipe

Course Salad

Ingredients

  

For the Quinoa

• 1 cup uncooked quinoa rinsed
• 2 cups water or vegetable broth
• ½ tsp sea salt

For the Salad

• 1 English cucumber #3 cone
• 2 cups cherry tomatoes halved
• ½ small red onion #2 cone
• 1 red bell pepper #3 cone
• ½ cup chopped fresh parsley
• Optional: ½ cup feta cheese #3 cone

For the Dressing

• 3 tbsp olive oil
• 2 tbsp lemon zested with #1 cone and juiced
• 1 clove garlic minced
• 1 tsp honey or agave
• Salt and pepper to taste

Get Recipe Ingredients

Instructions

 

• Cook the quinoa with the water or vegetable broth and sea salt, then let it cool.
• Slice the cucumber using the #3 cone into a large bowl.
• Add the halved cherry tomatoes to the bowl.
• Shred the red onion using the #2 cone and add it to the bowl.
• Shred the red bell pepper using the #3 cone and add it to the bowl.
• Add the chopped parsley and cooled quinoa.
• Grate the feta cheese using the #3 cone over the salad, if using.
• Whisk together the olive oil, lemon zest, lemon juice, garlic, honey or agave, salt, and pepper.
• Pour the dressing over the salad and toss until well combined.
• Serve immediately or chill before serving.

Keyword salad

Tried this recipe?Let us know how it was!