Quinoa, Cucumber, & Sun Dried Tomato Salad
This is a light, fresh salad with a zesty herb vinaigrette dressing and an added richness from goat cheese. It's vegetarian and gluten-free, and can be easily made vegan without the goat cheese.
Salad, Side Dish
cucumber salad, light salad, quinoa recipe, quinoa salad, summer salad
small to medium sized
sun dried tomatoes
7.5 oz jar, drained
omit for vegan recipe
Red wine vinegar
crushed red pepper
Stir together quinoa, vegetable stock, and salt in a medium pot. Bring to a rolling boil, then reduce to a simmer.
Cover and simmer until the stock has evaporated, about 15 minutes
Transfer the quinoa to a rimmed baking sheet and place in the refrigerator to cool, about 10 minutes.
Meanwhile, peel the cucumbers and scoop out the inside part with the seeds. Dice the cucumbers into small to medium sized pieces and set aside.
Slice the onion thin and set aside with the cucumbers.
Chop/crumble the goat cheese and set aside.
Puree the sun dried tomatoes in a blender or food processor and set aside.
Make the dressing by whisking together all of the dressing ingredients.
Remove the quinoa from the refrigerator and transfer to a large bowl. Add the cucumbers, onions, tomatoes, and goat cheese and stir to combine.
Add the dressing and stir until it is well-incorporated. Chill until serving.