Cucumber Feta Quinoa Salad with Lemon Dill Dressing

This easy cucumber feta quinoa salad served with a subtle lemon dill dressing is refreshing, crisp and delicious! It is loaded with raw vegetables, feta cheese, and fresh herbs. Healthy and naturally gluten-free, this vibrant quinoa salad makes a great vegetarian salad for a quick lunch or for taking to a potluck.

Quinoa salads and other quinoa bowls are my go-to recipes on a busy weekday lunch. They are indeed the perfect meal prep recipes, as you can cook the quinoa up to a few days in advance, then add all the fresh veggies at the last minute and toss it all with an easy dressing. These quinoa salads are nutritious and healthy, packed with fiber, and absolutely delicious!

So here’s a new version for you to get inspired. This cucumber feta quinoa salad is vibrant and full of fresh flavors, with crispy vegetables and edamame for a touch of vegetarian protein. The whole salad is generously coated in a lemon dill dressing that adds in refreshing flavors. A must add to your weekday menus.

What goes into this cucumber feta quinoa salad?

• Quinoa. White or tricolor quinoa will be perfect for the cucumber feta quinoa salad recipe.
• Baby spinach. Make sure you use fresh baby spinach, and small leaves preferably.
• Cucumber. I recommend a long English cucumber. You can use it peeled or not, depending on your personal preferences.
• Edamame. They are interesting for their texture but also for their great amount of vegetarian protein.

• Radishes. It’s the little crunchy addition to the salad. If not in season, you can absolutely go without them though.
• Feta cheese. Use it diced or crumbled, or alternatively replace with fresh goat cheese.
• Fresh herbs. I used a mix of fresh mint leaves and dill in the salad. Chop them finely, and add them at the last minute. This will help the refreshing flavors from the herbs to develop as you toss the salad.

A simple lemon dill dressing

This salad wouldn’t be complete without a generous drizzle of the lemon dill dressing. This vinaigrette recipe doesn’t require much effort or ingredient, yet it bring some incredibly refreshing flavors to the salad and make it slightly addictive.

You will need extra virgin olive oil, apple cider vinegar, Dijon mustard, lemon and dill, with a subtle seasoning of salt and pepper. Please use fresh lemon (not canned), it makes such a huge difference! Same goes with the dill. Use it fresh, chopped, and add it at the last minute before shaking the dressing.

Pro-tips and FAQ

• Meal prep idea. Cook the quinoa ahead of time (up to a few days in advance), and assemble the salad at the last minute. This will save you some precious time and guarantees fresh, crispy veggies.
• Lemon dill dressing storage tips. If you use the version with fresh herbs (which I recommend), use it right away to keep the herbs fresh. If using dried dill however, you can store the dressing in a glass jar in the fridge for about a week. Refrigerating usually makes the dressing go solid. If this happens, just run the bottom of the jar under warm water for a minute and stir it up prior to using.
• Are there any possible substitute ingredients? Yes, so many (see in the paragraph below)! You can for instance replace the edamame with green peas, the cucumber with green bell peppers, the feta with fresh goat cheese, the herbs with fresh basil, the baby spinach leaves with arugula salad.

• What if I don’t like the herbs? Well simply omit them. Fresh mint and dill bring some incredible refreshing flavors to the salad but you can absolutely enjoy the salad without them.
• Can I make it vegan? You can easily turn this cucumber feta salad vegan, as long as you replace the feta with vegan feta cheese or any other vegan cheese of your choice.
• Can I keep leftovers? This quinoa salad is best eaten within an hour or two, while the herbs are fresh and green, but leftovers can be refrigerated for a day. Keep in mind that as the salad sits, the quinoa will absorb flavor and moisture, so consider adding more fresh herbs and lemon dill dressing before serving the leftovers to boost the flavors.

Variations around the recipe

You can enjoy the salad by following the recipe exactly, or make it your own by playing with other seasonal ingredients you may have, such as:

• Avocado (sliced or diced)
• Chickpeas
• Green peppers, thinly diced
• Cherry tomatoes
• Shallots, minced
• Black kalamata olives

Craving for more fresh and healthy salads?

• Strawberry Quinoa Salad with Feta Cheese
• Avocado Raspberry Quinoa Salad
• Lentil Salad with Zucchini, Feta and Mint
• Nourishing Buddha Bowl with Green Tahini Sauce
• Thai Quinoa Salad with Peanut Ginger Dressing

Other recipe ideas to use up quinoa:

• Vegetarian Beet Quinoa Burger
• Goat Cheese, Lemon, and Mint Quinoa Patties
• Crunchy Chocolate Quinoa Granola

Cucumber Feta Quinoa Salad with Lemon Dill Dressing

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• Author: Delphine Fortin
• Prep Time: 30 mins
• Cook Time: 15 mins
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Salad
• Diet: Vegetarian

This easy cucumber feta quinoa salad served with a subtle lemon dill dressing is refreshing, crisp and delicious! It is loaded with raw vegetables, feta cheese, and fresh herbs. Healthy and naturally gluten-free, this vibrant quinoa salad makes a great vegetarian salad for a quick lunch or for taking to a potluck.

Ingredients

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For the quinoa salad:

• 1 cup (185g) uncooked white quinoa, rinsed
• 1 long English cucumber, sliced
• 1 small bunch radishes, sliced
• 1 cup (155g) edamame
• 1 ½ cup (45g) baby spinach
• ¼ cup fresh mint leaves, chopped*
• ¼ cup fresh dill, chopped*
• 5.3 ounces (150g) feta, cubed

For the lemon dill dressing:

• ½ teaspoon Dijon mustard
• 1–2 clove(s) garlic, crushed (optional but recommended)
• 1 Tablespoon apple cider vinegar
• ¼ cup (60 ml) olive oil + extra for serving
• 3 Tablespoons freshly squeezed lemon juice
• Salt and freshly ground pepper
• 2 Tablespoons fresh dill, chopped

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Instructions

1. Place the quinoa in a large saucepan with the 1 ½ cups (350 ml) water. Bring to a simmer, then cover and reduce the heat to low. Cook until all the water is absorbed and the quinoa is tender, about 15 minutes. Remove from the heat and let sit, covered, for 15 additional minutes. Gently fluff with a fork and transfer to a large mixing bowl. Let cool to room temperature, or cover and chill for one hour if you prefer your salad fresh.
2. In large glass jar, whisk together the mustard, garlic if using, olive oil, lemon juice, vinegar, salt and pepper. Add freshly chopped dill, close the jar with the lid, and shake well. Set aside.
3. Add cucumber, radishes, edamame, baby spinach, fresh herbs and feta cheese to the quinoa. Pour the dressing over and toss well. Serve the salad topped with an extra drizzle of extra virgin olive oil. Note that the flavors will become more subtle as the salad sits.

Notes

* This is a quantity recommendation only. Adjust to your own personal tastes. The more fresh herbs you use, the more refreshing flavors you will find in your salad. Do not forget to use them chopped for deeper flavors.

Note: For even more lemony flavors, you can finely grate the lemon and use about 1 teaspoon of lemon zest to toss in the salad. Refreshing and delicious!

Recipe inspired and adapted from The Bojon Gourmet.

Easter, Family-Friendly, Gluten-Free, Healthy, Quick & Easy, Quinoa, Salads & Bowls, Sides, Spring, Summer, Vegetarian

Did you make this recipe?

Lastly, if you make this Cucumber Feta Quinoa Salad with Lemon Dill Dressing, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!