Description
A refreshing summer salad that combines nutritious quinoa with sweet watermelon and crunchy cucumbers, topped with a zesty dressing.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water
- 2 cups seedless watermelon, diced
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely diced
- 1/4 cup crumbled feta cheese
- 1/4 cup fresh mint, chopped
- 1/4 cup pistachios or almonds, chopped (optional, for crunch)
- For the dressing:
- 2 tbsp fresh lime juice
- 2 tbsp extra virgin olive oil
- 1 tsp honey (or maple syrup for a vegan option)
- Salt and black pepper, to taste
Instructions
- Cook the quinoa: In a medium saucepan, bring the water to a boil. Add the quinoa, reduce heat, cover, and simmer for about 12-15 minutes, until the quinoa is fluffy and the water is absorbed. Remove from heat, fluff with a fork, and let cool.
- Make the dressing: In a small bowl, whisk together lime juice, olive oil, honey, salt, and black pepper.
- Assemble the salad: In a large bowl, combine the cooked quinoa, diced watermelon, cucumber, red onion, feta, mint, and nuts (if using).
- Dress & serve: Drizzle the dressing over the salad and toss gently. Serve immediately or let it chill in the fridge for 15 minutes to enhance the flavors.
Notes
- This salad is best served fresh but can be made ahead and stored in the refrigerator for up to a day.
- Feel free to substitute the feta cheese with avocado for a dairy-free option.
- Add more vegetables like bell peppers or carrots for extra crunch and nutrition.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing and cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg