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
• Avocado Raspberry Salad with Soft-Boiled Eggs

Other recipe ideas to use up quinoa:

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

Print