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.