Cucumber Quinoa Goat Cheese Salad

April 5, 2016

As it starts to feel warmer, I begin to crave more fresh food and this salad was born: raw cucumbers, cherry tomatoes, fresh herbs and a homemade dressing makes it perfect for a light lunch or a delicious side for salmon or grilled chicken at dinner.



Cucumber Quinoa Goat Cheese Salad



- 1 c. quinoa, rinsed

- 2 c. chicken or vegetable broth

- 1 large cucumber, diced

- 1 pint (or more) halved grape tomatoes

- small handful of parsley, chopped

- 3 Tbsp extra virgin olive oil

- 2 Tbsp red wine vinegar

- 1 tbsp fresh lemon juice

- 1 tsp brown mustard

- sea salt and ground pepper to taste

- 1/2 c. - 1 c. creamy goat cheese, chopped


Cook the quinoa in broth over medium heat for 15 minutes or until all liquid is absorbed.  Pour the quinoa into a large mixing bowl and let it begin to cool.


Add cucumber, tomatoes, and parsley.  In a small bowl, whisk together the dressing ingredients (oil, vinegar, lemon juice, mustard and salt/pepper).  Stir into the quinoa salad until well combined.  Stir in the goat cheese and serve luke warm or cold. 




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