Crispy Quinoa Cucumber salad

• total time: 22 minutes

Ingredients

For the Cucumber Salad:

6 Persian Cucumbers sliced or chopped – according to preference

½ Red Onion thinly sliced

¼ Cup Fresh Dill chopped

½ Cup Feta Cheese crumbled

1 Cup Crispy Quinoa see below!

For the Crispy Quinoa:

1 Cup Cooked Quinoa

1 Tablespoon Olive Oil

½ Teaspoon Kosher Salt

For the Lemon Vinaigrette:

¼ Cup Olive Oil

2 Tablespoons Red Wine Vinegar

2 Tablespoons Lemon Juice this is approximately 1 lemon

½ Teaspoon Italian Seasoning

2 Cloves Garlic mashed

1 Pinch Sea Salt

1 Pinch Ground Black Pepper

Directions

Preheat oven to 375F. Next, prepare the quinoa. Cook the quinoa according to your preferred method, then toss it with the olive oil and sea salt. Add it to a baking sheet and spread it out into an even layer.

Transfer the baking sheet into the oven and allow it to cook for 20-25 minutes, being sure to stir the quinoa every 10 minutes, so that it gets nice and crispy.

Once the quinoa is done, remove it from the oven and allow it to cool.

Next, prepare the dressing. Add all of the dressing ingredients (the olive oil, red wine vinegar, lemon juice, italian seasoning, garlic, sea salt, and ground black pepper) and add them to a bowl. Whisk them together until they’re fully combined. Taste and adjust the seasonings as needed.

Then, prepare the salad. Chop the cucumbers and dill, slice the red onion, and add them to a large bowl alongside the crumbled feta and crispy quinoa.

Pour the dressing on top and toss to fully combine. Then, serve and enjoy!