Prep Time: 25 minutes | Makes 4-6 Servings
Prepare the quinoa according to the package. Once cooked, fluff with a fork and set aside.
Prepare the dressing by combining 3/4 cup olive oil, 1/3 cup red wine vinegar, 1 teaspoon salt, 2 minced garlic cloves, and 1 teaspoon oregano. Mix and set aside.
Assemble the quinoa salad by adding the sliced cucumber to the cooked quinoa.
Top with feta cheese, fresh dill, and fresh mint. Drizzle the dressing over the quinoa salad. The amount of dressing used is to your liking. I suggest about 1/3 cup of dressing. Save the leftover dressing at room temperature for 5-7 days.
Once the dressing is added, toss the salad to combine.
Enjoy warm or chill before eating.
- 1 cup quinoa
- 1 1/2 cups Persian cucumber, sliced
- 1-2 tablespoons fresh dill, minced
- 1 1/2 tablespoons fresh mint, minced
- kosher salt, to taste
- 1/3 cup feta cheese
- 3/4 cup olive oil
- 1/3 cup red wine vinegar
- 1 teaspoon salt
- 2 garlic cloves, minced
- 1 teaspoon oregano
Mary Alexander Satterfield is a Memphis-based recipe developer and content creator. She runs a food blog called @the_hungry_hooker inspired by her maiden name Hooker. MA takes recipes you love and lightens them up with clean ingredients giving them a healthy twist. Learn more at Hungryhooker.com and follow on Instagram @the_hungry_hooker.