Quinoa and Cucumber Salad Recipe
This healthy salad is a perfect light side dish and can be made ahead. Perfect for BBQs and potlucks!
Prep Time
10minutes
Cook Time
60minutes
Prep Time
10minutes
Cook Time
60minutes
Ingredients
Instructions
  1. In a medium bowl, stir together lemon juice, vinegar, olive oil, garlic, salt, pepper, and basil. Add cucumber, onion, and tomato, and stir to coat. Cover tightly and refrigerate at least one hour or up to 24 hours. (You could serve this cucumber salad on its own!)
  2. At least 30 minutes before ready to serve, bring quinoa, 1½ c. water, and a couple pinches of salt to a boil. Reduce heat to simmer, cover, and cook 20 minutes. Then, transfer cooked quinoa to a serving bowl, fluff with fork, and allow to cool at least 10 minutes.
  3. Stir cucumber mixture into quinoa and serve.
Recipe Notes

To prepare Mahi Mahi as pictured, sprinkle fish fillets lightly with kosher salt and lemon pepper. Heat 1 tsp. butter and 1 tsp. olive oil in a skillet over medium-high heat. Cook fish on both sides until cooked through. (This method would also work great with tilapia or chicken.)