Quinoa Salad with Tomatoes, Persian Cucumbers, & Basil

Normally, I would have posted another Friday Fave today, however I feel as though this recipe needs to make an appearance.  One thing that, in an effort to stay on budget, I am starting to do is make lunch on Sunday to have the entire week.  This salad is a perfect recipe for just that.  It only gets better by the day.

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Quinoa Salad with Tomatoes, Persian Cucumbers & Basil

Serves 4-5 Lunches

Ingredients; 

  • 2 cups uncooked quinoa, cooked to manufacturers directions, cooled
  • 1 pint grape tomatoes, halved
  • 5 Persian cucumbers (they’re the mini ones), cut into half-moons
  • 8 oz. goat cheese feta, crumbled
  • 2 – 3 Tbsp fresh basil, chiffonade into ribbons

Method; 

Cook the quinoa as you normally would (2:1, S&P, boil, cover, simmer, 20 minutes) and cool while you prepare the other ingredients.

In a large salad bowl, toss together cooled quinoa, grape tomatoes, cucumbers, feta, basil. Dress the salad with honey lemon vinaigrette to your discretion – remembering that the quinoa will drink it up. Season with extra coarse salt and pepper, if needed, however with the seasoning in the quinoa and vinaigrette, you shouldn’t need it.

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Honey Lemon Vinaigrette

Ingredients; 

  • 1 lemon, juiced (approx. 1/4 cup)
  • 1/4 – 1/2 cup Extra virgin olive oil (depends on how acidic you like your vinaigrettes)
  • a splash of apple cider vinegar
  • 2 tsp Dijon mustard
  • 1 tsp honey
  • S&P

Method; 

In an airtight container, shake together all ingredients.  Taste and adjust seasoning if needed. Use with in your favourite salad.

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Easy, simple, and extremely tasty; this quinoa salad is sure to make you the talk of your office canteen!

Happy Friday!

XX

Ally

Ally Taylor

Ally Taylor is a food writer based in Vancouver, British Columbia. Through her All in Moderation blog, she aims to promote a healthy gourmet lifestyle for the 9-5’er. Learn more about Ally or follow her on Twitter @allinmod or Instagram @ally_in_moderation

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