This bright, flavorful Cucumber Quinoa Feta Salad combines tender quinoa with crisp cucumber, sweet red pepper, fresh dill and tangy feta. Ready in under 30 minutes, it’s tossed with olive oil, fresh garlic and lemon for a light Mediterranean-style side or an easy make-ahead lunch.
This recipe was originally published August 2016. Photos and copy were updated May 2020.
Salads don’t have to be boring. This Cucumber Quinoa Salad with Feta is packed with texture and fresh flavor—quinoa adds heartiness while cucumber and red pepper keep it light and crisp. Simple ingredients and straightforward prep make it one of those recipes you’ll return to again and again.
Why You Will Love This Quinoa Feta Salad
- Quick and easy. Quinoa is simple to cook and can be prepared in advance. Use pre-cooked or microwave quinoa if you’re short on time. Minimal hands-on prep makes this a fast side or a convenient lunch option.
- Hearty and nutritious. This salad delivers protein and fiber from quinoa and walnuts, plus lots of fresh vegetables. It’s satisfying without feeling heavy—perfect for a balanced meal.
- Customizable. Add chickpeas, kalamata olives, grilled chicken or salmon to transform it into a fuller Mediterranean-style bowl. Swap walnuts for sunflower seeds for a nut-free version.
Recipe Ingredients
- Quinoa: Use white, red or a blend. One cup uncooked yields about three cups cooked.
- Cucumber: English or mini cucumbers work best for flavor and fewer seeds.
- Red bell pepper: Adds sweetness and color; any bell pepper will work.
- Fresh dill: Use fresh dill for the best bright herb flavor.
- Feta: Regular or dairy-free feta crumbles if you prefer a vegan option.
- Walnuts: Toast lightly for more depth, or substitute sunflower seeds for a nut-free choice.
- Garlic: Freshly minced for the best flavor.
- Olive oil: Extra virgin olive oil complements the Mediterranean flavors.
- Fresh lemon juice: Brightens the dressing—avoid bottled if possible.
- Salt and black pepper.
Step-By-Step Instructions:
The method is straightforward: cook and cool the quinoa, chop the vegetables, whisk the dressing, then toss everything together. A brief chill helps the flavors meld.
- Whisk lemon juice, olive oil, minced garlic, sea salt and cracked pepper in a small bowl. Adjust seasonings to taste.
- Cook quinoa according to package instructions; allow it to cool to room temperature or chill briefly so it isn’t piping hot when combined.
- In a large bowl, combine the cooled quinoa with diced red bell pepper, quartered or diced cucumber, finely diced red onion, chopped walnuts and chopped fresh dill.
- Pour the dressing over the salad and toss to coat evenly. Gently fold in the feta crumbles.
- Chill for 15–20 minutes if possible to let flavors develop, then serve. If serving later, drizzle a little extra olive oil before serving to freshen the salad.
Recipe Tips
- Make it dairy-free: Omit the feta or use a vegan feta alternative.
- Refresh before serving: Add an extra drizzle of olive oil and a sprinkle of fresh dill or more feta right before serving.
- Turn it into a meal: Add grilled chicken, salmon or roasted tofu for more protein and a complete meal.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days. For best texture, eat within 3 days to avoid soggy vegetables. If the salad seems dry after storing, stir in a little olive oil and let it sit at room temperature for 10–15 minutes before serving.
Optional Add-Ins:
Customize this salad with extra ingredients:
- Halved cherry or grape tomatoes
- Chopped spinach or kale
- Fresh parsley
- Kalamata olives
- Chickpeas
- Toasted pine nuts
- Sun-dried tomatoes
- Shredded rotisserie chicken
- Roasted red peppers
Other Salad Recipes:
- Strawberry Arugula Goat Cheese Salad
- Spring Green Salad with Sourdough Croutons
- Tomato Basil Pasta Salad
- Watermelon Avocado Salad with Feta
- Pesto Orzo Salad
- Chickpea Avocado Salad
- Lemon Orzo Salad
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Cucumber Quinoa Feta Salad
Ingredients
- 1 c quinoa, uncooked (about 3 cups cooked)
- 1 red bell pepper, diced
- 1/4 c red onion, finely diced
- 1 medium English cucumber, quartered or diced
- 1 1/2 c feta cheese crumbles (or dairy-free alternative)
- 2 garlic cloves, minced
- Juice of one lemon
- 1/3 c olive oil
- 2/3 c chopped walnuts (or sunflower seeds)
- 1–2 T chopped fresh dill
- 1/2 tsp cracked pepper
- 1/2 tsp sea salt
Instructions
- Prepare quinoa according to package and allow to cool. Chop veggies and dill. Combine quinoa, pepper, cucumber, walnuts, dill and onion in a medium bowl and stir to mix well.
- In a small bowl, whisk lemon juice, minced garlic, sea salt, cracked pepper and olive oil.
- Pour dressing over the salad and stir to coat evenly.
- Add feta and fold gently to combine.
- Chill for 15–20 minutes before serving. Refrigerate leftovers and add a little olive oil if needed when serving later.
Notes
- Toss with extra olive oil before serving. A final drizzle freshens flavors and texture.
- Prep quinoa ahead to save time. Pre-cooked or microwave quinoa works well—just check for added seasoning.
- Make it a meal. Add grilled chicken, salmon or roasted tofu for extra protein.
Nutrition
Carbohydrates: 20 g,
Protein: 9 g,
Fat: 23 g,
Saturated Fat: 6 g,
Cholesterol: 25 mg,
Sodium: 466 mg,
Potassium: 274 mg,
Fiber: 3 g,
Sugar: 3 g
Nutrition information is automatically calculated and should be used as an approximation.
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