Quinoa Cucumber Salad with Feta and Herbs Recipe

Ingredients

Quinoa Base

• 1 cup (185 g) uncooked white quinoa
• 1 ½ cups (350 ml) filtered water
• Fine sea or kosher salt as needed

Dressing

• 2 large garlic cloves, peeled and minced or pressed
• ¼ cup (60 ml) flavorful olive oil, plus extra for drizzling
• 3 tablespoons (45 ml) fresh, strained lemon juice
• 1 tablespoon (15 ml) champagne or white wine vinegar
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon salt, plus more to taste

Salad Ingredients

• 2 to 3 medium-sized cucumbers
• 1 small bunch radishes
• ¼ cup chopped mint leaves, plus more to taste
• ¼ cup chopped dill, plus more to taste
• 4 ounces (110 g) feta cheese (French sheep feta preferred), sliced or crumbled (or vegan feta such as Violife)
• Flaky salt for finishing

Instructions

1. Place the quinoa in a very fine mesh strainer set over a bowl. Cover the quinoa with cool water and soak for 5 to 10 minutes, swishing occasionally with your fingers. Rinse under running water until the water runs clear, then drain well.
2. Transfer the rinsed quinoa to a large saucepan with 1 ½ cups water and ½ teaspoon salt. Bring to a simmer over medium heat, cover, and reduce heat to low. Cook until water is absorbed and quinoa is tender but still has a slight bite, about 15 minutes. If not fully cooked, add a splash of water and continue cooking.
3. Remove from heat and let stand covered for 5 minutes. Fluff gently with a fork, then transfer to a large bowl. Allow to cool to room temperature or cover and refrigerate up to 3 days.
4. In a small measuring pitcher, whisk together pressed garlic, olive oil, lemon juice, vinegar, ¼ teaspoon salt, and black pepper. Adjust salt as needed. Set aside.
5. If cucumbers are wide, slice them lengthwise in half then cut into 1/8-inch thick rounds or half-moons. Trim and thinly slice radishes. Add both to the cooled quinoa.
6. Pour dressing over quinoa and vegetables and toss well. Add chopped mint and dill, stir gently, and taste. Adjust seasoning with more lemon, vinegar, salt, or pepper as desired.
7. Scatter feta over the top of the salad. Drizzle with extra olive oil and sprinkle with flaky salt. Serve within an hour or two for the freshest mint flavor. Refrigerate leftovers for 1 to 2 days and taste again before serving, adding more dressing if needed.

Notes

• Soaking quinoa helps remove its natural bitterness and results in fluffier texture.
• If vegan, substitute feta with a plant-based alternative like Violife vegan feta.
• For extra brightness, add a pinch of sumac or a few sliced green onions.
• The salad tastes best fresh but can be stored refrigerated for 1 to 2 days; flavors will mellow over time.
• Use Persian cucumbers if you want seedless, thin-skinned cucumbers.
• Adjust herbs to taste, adding more dill or mint for a stronger herbal aroma.
• Flaky salt on top adds a lovely texture contrast and burst of saltiness.