Print

Quinoa Salad with Cherry Tomatoes and Cucumbers

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Quinoa salad with cherry tomatoes and cucumbers.  An easy, colorful, summer salad that is the perfect side dish or main meal on a hot day.  It features quinoa, fresh summer veggies, peppery arugula and feta cheese. 

Ingredients

Scale

Salad

  • 1 1/2 cup cooked quinoa (cook as per the package instructions)
  • 4 cups chopped arugula
  • 1 1/2 to 2 cups chopped cherry tomatoes
  • 1 cup diced english cucumber
  • 2 oz feta cheese
  • 1/3 cup walnut pieces
  • 1 to 2 tbs minced red onion

Dressing

  • 4 tbs olive oil
  • 2 tbs red wine vinegar
  • 1 minced garlic clove
  • 8 twists of fresh black pepper from a pepper mill
  • Pinch of sea salt

Instructions

  1. Cook quinoa as per the package instructions.  Let cool slightly when done.
  2. Roughly chop arugula and add to a large bowl.
  3. Slice cherry tomatoes in half and add to the bowl.
  4. Dice cucumber and add to the bowl.
  5. Dice feta cheese and add to the bowl.
  6. Mince red onion and add to the bowl.
  7. Add cooked quinoa and walnuts to the bowl.
  8. Whisk olive oil, red wine vinegar, minced garlic, black pepper and salt together.
  9. Toss salad with dressing and serve.

Notes

Make sure to rinse your quinoa before cooking.  This will remove any bitter taste.

If you pre-cook the quinoa, it will keep in the fridge for about a week.

I like to give my greens a rough chop, it makes them much easier to eat.

Nutrition

Find it online: https://greenvalleykitchen.com/quinoa-salad-with-cherry-tomatoes-and-cucumbers/