Fueled: Cucumber Quinoa Salad

Who wants a new light & fresh summer salad? It’s also #fueled approved? Raise your hand!!! I know that I do. This salad was inspired by my love for all things lemon, and made with quinoa, goat feta, and layers of flavor.

Cucumber Quinoa Salad

1 1/2 cups quinoa

1 tsp. dried oregano

1 tsp. kosher salt

Cook the quinoa according to pkg directions adding the salt and oregano before cooking.

While the quinoa is cooking, prepare your marinade:

2 lemons juiced and zested

2 tbsp. olive oil or avocado oil

1 tbsp. Garden Gourmet basil paste

1 tbsp. Garden Gourmet chunky garlic

1 tsp. Kosher salt

Whisk together and pour the sauce over the warm quinoa. Stir to combine.

Chill the quinoa mixture in the fridge, for 1 hour.

Once the quinoa is chilled, dice the following:

1 English cucumber

1/2 red onion

2 green onions

Stir the diced vegetables into the chilled quinoa. Garnish with 4 oz. feta cheese, fresh basil, and lemon slices. Serve room temperature or chilled.

Happy summertime!

Oh, so good. And even better the NEXT day!

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