It’s starting to get toasty – finally! The early summer heat is a nice change of pace, but I’ve been in no mood for hot food. That’s where this quinoa salad with cucumbers and radishes comes in.
It’s light, refreshing and full of flavor. To prepare the dish, follow a few simple steps:
- Make a pot of quinoa and let it cool slightly.
- Whisk up a tangy dressing.
- Throw everything in a bowl and toss to combine.
You can serve quinoa salad with cucumbers and radishes on a bed of leafy greens for lunch or alongside your favorite source of protein for dinner. Or do as I do and enjoy it with a scoop of creamy avocado hummus for breakfast. I bet you won’t miss your morning bowl of cereal or oatmeal.
Recipe adapted from The Bojon Gourmet.
Quinoa Salad with Cucumbers and Radishes
Makes 6 servings
Ingredients
- 1 cup uncooked quinoa, rinsed and drained
- 2 cups water
- ¾ teaspoon kosher salt, divided, plus more, to taste
- ¼ cup olive oil, plus more for finish
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon white balsamic vinegar
- 2 garlic cloves, grated
- ¼ teaspoon freshly ground black pepper, plus more, to taste
- 4 Persian cucumbers, halved lengthwise and then cut crosswise into ⅛"-thick pieces
- 1 bunch radishes, stems and leaves removed and cut crosswise into ⅛"-thick pieces
- ¼ cup chopped fresh dill, plus more for garnish
- ¼ cup chopped fresh mint, plus more for garnish
- 1 cup Feta cheese crumbles
Instructions
- In a medium sauce pan, combine the quinoa, water and ½ teaspoon salt. Bring to a boil and then reduce heat to low. Cover and simmer until water is absorbed, about 15 minutes. Remove from heat; let stand, covered, for 10 minutes. Fluff with a fork. Transfer quinoa to a large bowl and let cool to room temperature.
- In a small bowl, combine the olive oil, lemon juice, balsamic vinegar, garlic, remaining ¼ teaspoon salt and pepper and whisk until emulsified. Drizzle half of the dressing over quinoa and toss gently to combine.
- Gently fold in the cucumbers, radishes, dill and mint. Drizzle remaining dressing over quinoa mixture and toss gently to combine. Scatter the Feta cheese on top and drizzle with olive oil. Season with additional salt and pepper, if desired. Garnish with additional dill and mint. Serve at room temperature or slightly chilled.
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