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Toasted Quinoa Cucumber Salad

Servings: 4

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.