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✅ If you haven’t tried quinoa yet, now is the time! And if you HAVE tried it and didn’t love it, try it again …
REFERENCE:
Top with crumbled feta.
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Toasted Quinoa Cucumber Salad
Experience a surprisingly incredible balance of textures and flavors! Crunchy, refreshing, bright, sweet, and nutty this Toasted Quinoa Cucumber Salad is a holiday showstopper!
Our creative salad takes quinoa to the next level by toasting it to a crispy perfection, adding a satisfying texture that complements the coolness of cucumbers, the tanginess of feta cheese, and the sweetness of pomegranate arils.
The addition of fresh herbs like parsley and mint adds a bright and refreshing note, while the roasted pumpkin seeds provide a delightful crunch.
But what truly sets this salad apart is its creamy and zesty dressing made with tahini, lemon juice, garlic, and a hint of sea salt and pepper. This dressing brings all the flavors together and adds a rich and velvety texture that will leave you wanting more.
This salad is perfect for a light and healthy lunch or dinner, and its unique combination of flavors and textures makes it an excellent choice for a holiday dinner party or potluck.
So go ahead, dig into this Toasted Quinoa Cucumber Salad and experience a perfectly balanced, refreshing, and super creative dish!
The fresh lemon zest really elevates your salad game! Don’t skip it!
🍋 ALWAYS use freshly-squeezed lemon juice from an actual fresh lemon. Bottled lemon juice from the store will give your salad a strange metallic or overly acidic taste. We want this to taste super bright and fresh.
How to cook Quinoa:
What about Quinoa?
✅ If you haven’t tried quinoa yet, now is the time! And if you HAVE tried it and didn’t love it, try it again …
… and this time be sure to rinse the quinoa granules first using a fine mesh strainer – since that can help with the bitter/earthy flavor some varieties can have!
🔥 Quinoa has earned superfood status because of its impressive nutritional profile.
It’s a good source of several important minerals, and it appears to help lower blood sugar levels AND aid in weight loss because it’s packed with protein and fiber.
🌾 Even though it’s considered a grain, it’s not really a grain (it’s a seed) – and that means it can be enjoyed by people who are sensitive to gluten.
👨🏾🍳 Serve it as a side dish or in salads!
REFERENCE:
MedicalNewsToday
HealthLine
4 servings
Ingredients:
Crispy Quinoa:
- 2 cups cooked quinoa
- 2 Tbsps avocado oil, or olive oil
- sea salt and ground pepper, to taste
Salad:
- 1 lb. mini cucumbers, chopped
- 1 small red onion, small diced
- arils of 1 pomegranate, or 1 cup
- 1/4 cup fresh parsley leaves, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/3 cup roasted pumpkin seeds
- 1/2 cup cubed feta cheese
Dressing:
- ¼ cup tahini or sesame paste
- juice & zest of 1 small lemon
- 1 fresh garlic clove
- 1/2 tsp sea salt
- 1/4 tsp ground pepper
- 2 Tbsps of water or add to desired consistency
Instructions:
Preheat your oven to 375 degrees f and place your cooked quinoa on a parchment paper lined rimmed sheet pan.
Drizzle with oil and season lightly with sea salt and pepper. Stir to combine, then arrange in a very thin layer.
Bake for 20-25 minutes, stirring every 5 minutes.
Meanwhile, place all the ingredients for your dressing in a blender and blend until smooth. Add water to your desired dressing consistency.
Prepare all of your salad ingredients, (reserving feta as topping) and place in a large bowl.
Once the quinoa is finished toasting, remove from the oven and allow it to cool.
Add your cooled, crispy quinoa to the salad bowl and toss with the dressing.
Top with crumbled feta.
Enjoy!
❤️Rachel
Ingredients
Crispy Quinoa:
- 2 cups cooked quinoa
- 2 Tbsps avocado oil, or olive oil
- sea salt and ground pepper, to taste
Salad:
- 1 lb. mini cucumbers, chopped
- 1 small red onion, small diced
- arils of 1 pomegranate, or 1 cup
- 1/4 cup fresh parsley leaves, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/3 cup roasted pumpkin seeds
- 1/2 cup cubed feta cheese
Dressing:
- ¼ cup tahini or sesame paste
- juice & zest of 1 small lemon
- 1 fresh garlic clove
- 1/2 tsp sea salt
- 1/4 tsp ground pepper
- 2 Tbsps of water or add to desired consistency
Instructions
- Preheat your oven to 375 degrees f and place your cooked quinoa on a parchment paper lined rimmed sheet pan.
- Drizzle with oil and season lightly with sea salt and pepper. Stir to combine, then arrange in a very thin layer.
- Bake for 20-25 minutes, stirring every 5 minutes.
- Meanwhile, place all the ingredients for your dressing in a blender and blend until smooth. Add water to your desired dressing consistency.
- Prepare all of your salad ingredients, (reserving feta as topping) and place in a large bowl.
- Once the quinoa is finished toasting, remove from the oven and allow it to cool.
- Add your cooled, crispy quinoa to the salad bowl and toss with the dressing.
- Top with crumbled feta.
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