Tag Archives: Fresh

Cucumber Quinoa Salad Recipe

Cucumber & Quinoa Salad with Feta And Fresh Herbs


This salad is an easy filling salad that is so enjoyable to the senses to make because all the fresh herbs are so aromatic and the lemon zest is refreshing. I like to make this meal when I have time to enjoy a little music playing and go slow. Its very easy, but its relaxing to pinch off the fresh herbs and enjoy all the pleasures of being in the kitchen.

Let yourself be creative! Use whatever you have on hand in the garden or add mint leaves to the dressing… what can you do to make it your own special creation. Let us know your special twists.

Hope you enjoy… savor it slow or share with a friend.
Make a little extra and save it back for lunch another day.

xo
Indi

Recipe Card

Recipe by Leslie Indigo Alison
Servings

2

servings
Prep time

20

minutes
Cooking timeminutes
Calories

250

kcal

Ingredients

  • 1 cup quinoa (cooked by brand directions)

  • 1 cucumber

  • 1 lemon

  • Seasonal Fresh Greens and Herbs : mint, cilantro, parsley, sprouts

  • 1/2 cup vegan or dairy feta or similar cheese

  • Dressing
  • Tablespoon white wine vinegar

  • 1/4 cup Olive oil

  • Tablespoon of honey

  • Fresh lemon juice

  • Salt and pepper to taste

Directions

  • Salad Preparation
  • Rinse and prepare quinoa according to brand directions
    You will need one cup cooked quinoa
    Note : I often make extra for meal prep for the week and set aside in mason jars.
  • Chop fresh herbs into small pieces for mixing into salad
  • Zest a bit of the lemon and set aside. Slice the lemon in half and set aside half for the dressing. Cut other half into several slices for garnishing salad.
  • Chop cucumber and feta into small chunks
  • Simple Dressing
  • In a small mason jar mix olive oil, lemon juice, salt and pepper and honey. Cover and shake until well incorporated.
  • In a large bowl, combine quinoa, most of the dressing, cucumbers, feta and fresh herbs and mix until everything is lightly covered in the dressing.
  • Plate the Salad
  • Spoon the quinoa salad onto plates and add more fresh herbs and greens around the salad. Add slice of lemon and lemon zest on top of salad. Drizzle with a spoonful of dressing and top with a little bit of course salt flakes.
    Serve up with love. Cucumber and Quinoa Salad

Recipe Video

Rating: 4 out of 5.

Picnic : Orzo & Melon Salad with Orange Poppyseed Dressing

Ingredients
Orzo & Melon Salad w Orange Poppyseed Dressing

2 cups dry orzo pasta, prepared to box directions 
1/2 cantaloupe
1 cucumber
2 Cups fresh greens from the garden –  (spinach from the store or other hearty green)  

Orange Poppyseed Dressing
3/4 grapseed oil 
1 orange, juiced
1/4 cup apple cider vinegar
1/4 white wine vinegar
1 -2 Tbs honey
2 gloves garlic, minced
2 Tbs of poppy seeds

Cook/Prep Instructions 
Halve a cantaloupe – diced in small pieces 
cucumber – seeded and diced small
put slivered almonds in at the last minute (have in a small container on the side)  

Servings:

Picnic : Chopped Salad – Brussels Sprout & Green Apple Salad w/ Sweet & Sesame Dressing

6 medium jars/1 cup each

Chopped ingredients
1/2 lb brussels sprouts, shaved 
4 stalks of celery, thinly sliced 
1 apple, cored & thinly sliced
1/2 small red onion, sliced into little slivers
salt + pepper 
2 cups of grapes, halved
1/4 cup of sesame seeds
1/4 dried cranberries, diced 

Orange Tahini Dressing 
1/3 cup raw tahini 
1 orange, juiced  
1/2 lemon, juiced
1 clove of garlic, minced 
1/2 tsp cumin (optional) 
1 tsp grainy mustard braw honey/maple syrup/agave nectar to taste
2-3  tbsp grapeseed oil 
salt + pepper

Picnic : Mexican Quinoa Salad

Ingredients
Mexican Quinoa Salad:

1 cup of quinoa 
1 cup vegetable broth (or water if no broth available) 
1 can black beans -drained and rinsed in a colander 
1 cup fresh or frozen corn (prefer white shopeg corn if buying frozen) 
2-3 cloves garlic, minced
1/4 cup onion, diced 
1 cup tomatoes or canned tomatoes, chopped

1-2 tsp chili powder
1/2 tsp cummin
salt and pepper to taste
juice of 1 lime
half bunch of cilantro, diced for sauté and for garnish
1-2 jalepenos, sliced in circles and added as garnish 
1/2 jalepeno, diced and added to saute
salt and pepper to taste

Cook/Prep Instructions
prepare quinoa with 1:1 ratio water or broth – set aside 

saute garlic, onion, and diced jalapeño. add broth, tomatoes, qunioa, and spices to saute pan. add black beans, cilantro for flavor.
simmer everything for about 5 minutes
let cool just a bit and stir in garnish of cilantro and fresh jalapeño 

NOTE:   serve with sides of cilantro avocado dressing 

Picnic : Jalapeño Corn Salad

Recipe Ingredient List 
5 ears Fresh Corn, boil for 2 minutes in water with a little salt
Let cool and cut the corn off the corn 

2 cups cooked quinoa

Chopped veggies – 
Generous bunch of cilantro –  remove stems, chopped
1 package of small tomatoes, halved
1 small red onion, chopped finely
3 cups arugula 

Optional :  blue cheese or feta cheese

Dressing
4 tb grapeseed oil
3 tb vinegar 
salt and pepper 
1 fresh jalapeno
rice vinegar