Going Away Dinner (with Cucumber-Feta Quinoa Salad)
This flavorful quinoa salad brings together a mix of red and black quinoa, crisp cucumber slices, diced green onions, and tangy feta cheese, all tossed in a honey balsamic vinaigrette. It's a refreshing dish that's perfect for a light lunch or a side dish for dinner. Optional baby spinach adds a pop of color and extra freshness to this satisfying salad.
— Constant Cookbook
Ingredients
- 2 cups cooked quinoa (I used a mix of red and black)
- 1 large cucumber, cut into ¼” thick half moons
- 1 bunch green onions, diced
- 8 ounces feta
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- 2 tablespoons honey
- 3-4 handfuls baby spinach (*optional)
Instructions
- In a medium bowl, combine the diced cucumber, scallion, quinoa, and feta.
- In a jar with a lid, shake together olive oil, vinegar, and salt. Pour over quinoa, mix well, and let sit until ready to serve.
- Toss with spinach just before serving.
Cook Time
15M
Prep Time
PT5M
Yield
5-6
Nutrition
- Calories: 341 calories
- Sugar Content: 4.8
- Sodium Content: 588
- Fat Content: 21.6
- Carbohydrate Content: 28.5
- Fiber Content: 4.6
- Protein Content: 10.3
- Cholesterol Content: 25.2
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