Easy Cucumber Quinoa Salad with Feta

This fresh and flavorful easy Cucumber Feta Quinoa Salad combines fresh dill with hearty quinoa, cucumber and red pepper. Tossed with olive oil and fresh garlic for the perfect salad for any occasion--a fresh salad with a mediterranean flair.

This recipe was originally published August 2016. Photos and copy were updated May 2020.

Say no to boring salads. Salads should be more than some greens and dressing. This Cucumber Quinoa Salad with Feta is packed with so much goodness and flavor!

Whether you are heading to the BBQ or having a nice dinner with the family, this is a dish that you will love. And it is so simple to make!

Why this recipe is the best:

• It's so simple to make. Quinoa can be scary before you make it for the first time but it is so easy to cook!
• Hearty and healthy. A salad that will fill you up and also get some extra protein and fiber that will keep you revved up and going during your day!
• Easy to vary with extra ingredients. Make this quinoa salad even more of a Mediterranean inspired salad by adding some chickpeas and kalamata olives. Toss some grilled chicken into the mix or even some grilled salmon. Add some different spices. It's easy to give this salad a little extra something for sure!

Ingredients and Swaps:

• quinoa: Obvious? Ha. Timesaver Tip: If you are in a pinch for time, most groceries have pre-cooked quinoa in the freezer section and sometimes even in the aisle where you find rice.
• cucumber: English Cucumbers are my absolute favorite. I find they have the best flavor and very few seeds compared to others.
• red bell pepper: you could use another color if it's all you have on hand. The red is ideal for its sweetness.
• dill: Please, please, PLEASE use fresh dill if at all possible. It will make this salad all the better by 100000%
• feta: you can use a dairy free feta cheese for a vegan version of this cucumber quinoa feta salad. Feeling like making your own dairy free feta? Feel free to try!
• walnuts: you can lightly toast them or add them raw. Use sunflower seeds for a great nut free alternative.
• garlic: freshly minced for the most flavor.
• olive oil: A robust, extra virgin olive oil will give this quinoa salad with feta a great flavor. I would not substitute for another oil in this recipe.
• lemon juice: freshly squeezed is highly suggested over the stuff in the bottle.

How to make Cucumber Quinoa Salad with Feta:

There's really nothing to it. Toss the dressing together and you are almost done! I love a simple salad that comes together so easy! You are going to fall in love with the simplicity in which this cucumber feta quinoa salad comes together!

• Combine lemon juice, olive oil, garlic, sea salt and pepper in a small bowl. Whisk to combine. You can adjust the salt and pepper to this recipe as desired. Sometimes I even add it in at the end. (steps 1 and 2)

• Make sure the quinoa is not piping hot if you are making it fresh. I toss it in the fridge for a few minutes while I prep anything else I need.
• Combine quinoa, cucumber, red pepper, red onion, walnuts and dill and toss to combine. (step 3)
• Pour the dressing over top and toss well to make sure everything is evenly coated. Add the feta and fold it in gently. You are all set from there! (steps 4 and 5)
• While you can certainly eat the quinoa salad right away, I really think chilling for about 20 minutes allows the flavors to meld together. Just do what you need to do with the time that you have!

Pro-Tips for making this Quinoa Salad:

• To make this feta quinoa salad dairy free, simply omit the feta cheese. I know there are now vegan feta cheeses out there so maybe you can opt for that!
• To save time, you can prep your quinoa in advance. You can also buy it frozen or in the little microwave packs. Just check to make sure there isn't any seasoning on the quinoa.
• Make it a meal! Toss some grilled chicken or salmon right on top!

How long will this quinoa salad last in the fridge?

I usually have the salad polished off in the first couple days. However, you can store it in an air tight container for up to 5 days. 3 days is ideal for the least soggy veggies, but you can still eat it within 5 days.

More Salad Recipes:

• Strawberry Arugula Goat Cheese Salad
• Spring Green Salad with Sourdough Croutons
• Tomato Basil Pasta Salad
• Watermelon Avocado Salad with Feta
• Summer Quinoa Strawberry Salad

HUNGRY FOR MORE? Subscribe to my newsletter and follow me on Facebook, Instagram and Pinterest for all the latest!

Shop this Post:

Mixing Bowls

Buy Now →

Citrus Juicer

Buy Now →

Garlic Press

Buy Now →