Recipe by Rosa Basile-Marrello

This perky quinoa cucumber salad gets crunch from cucumbers and radishes dressed in kicky lemon garlic vinaigrette tossed with a fresh bouquet of dill and mint, topped with a briny feta.

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Quinoa Cucumber Salad with Feta, Dill, and Mint

Servings

vegetarian meal for 2 people or side salad for 4 people

Ingredients

• 1 English cucumber thinly sliced (substitute with several baby cucumbers)
• 1/4 cup dill chopped
• 2 garlic cloves minced
• 1/4 fresh mint or parsley
• 4-6 radishes thinly sliced
• handful arugula microgreens or baby arugula
• 3 tbsp fresh lemon juice
• 1 cup white quinoa cooked as per package instructions
• freshly ground black pepper
• Himala sea salt season to taste(available at Dressed by an Olive)
• 1/8 cup Champagne Vinegar (subsitute with Vinoso Barrel Aged Red Wine Vinegar) (converts as 2 tbsp),(available at Dressed by an Olive)
• 1/4 cup Dill Infused Olive Oil (substitute with Mild EVOO or Garlic Infused Olive Oil) (available at Dressed by an Olive)
• organic feta cheese (available at Dressed by an Olive)

Servings vegetarian meal for 2 people or side salad for 4 people Ingredients 1 English cucumber thinly sliced (substitute with several baby cucumbers) 1/4 cup dill chopped 2 garlic cloves minced 1/4 fresh mint or parsley 4-6 radishes thinly sliced handful arugula microgreens or baby arugula 3 tbsp fresh lemon juice 1 cup white quinoa cooked as per package instructions freshly ground black pepper Himala sea salt season to taste(available at Dressed by an Olive) 1/8 cup Champagne Vinegar (subsitute with Vinoso Barrel Aged Red Wine Vinegar) (converts as 2 tbsp),(available at Dressed by an Olive) 1/4 cup Dill Infused Olive Oil (substitute with Mild EVOO or Garlic Infused Olive Oil) (available at Dressed by an Olive) organic feta cheese (available at Dressed by an Olive)

Instructions

1. Cook quinoa according to package instructions. After cooking, spread it on a baking pan and let cool in the fridge.
2. To make the dressing, blend the Dill Infused Olive Oil, Champagne Vinegar, minced garlic and 3 tbsp of lemon juice.
3. Once the quinoa has cooled, transfer to a big mixing bowl. Toss the remaining ingredients with the quinoa, add the dressing, season with Himala sea salt and freshly cracked black pepper to taste. Garnish with feta cheese.
4. Dressing Tips: If you'd ike to make the dressing creamy, simply use a handheld immersion blender and it will naturally emulsify without adding anything else! If you prefer less oil to vinegar or vice versa, simply adjust to your taste.