Cucumber and Feta Quinoa

Quinoa: it’s the grain of the day! I may have been a little late on the quinoa train, but now that I’m here I just can’t get enough! Unfamiliar with quinoa? Here are some of the basics, according to Wikipedia:

  • Quinoa is a grain crop primarily grown for its edible seeds
  • The seeds are cooked the same way as rice with a ratio of 1:2
  • It is high in protein and lacks gluten

Have I convinced you yet? If not, then check out this cucumber and feta quinoa that is an absolutely wonderful spring dish! Add some cooked chicken and make this a one-pot meal. Another option? Serve with some tilapia like I did here! You could always just have it on it’s own as well–it is full of protein after all! 🙂

Hurry to the Table Cucumber and Feta Quinoa

Hurry to the Table Cucumber and Feta Quinoa 2

Hurry to the Table Cucumber and Feta Quinoa with Tilapia

Cucumber and Feta Quinoa
Recipe adapted from Martha Stewart

1 cup quinoa
2 cups water
salt and pepper to taste
1 English cucumber, finely diced
3 tablespoons dill
1/3 cup crumbled feta cheese
2 teaspoons lemon juice

1) In a small saucepan, bring quinoa and water to a boil (you may also use a rice cooker as well: it works wonderfully with quinoa!)
2) Reduce to a medium simmer and cook until all the water is absorbed, about 15-20 minutes.
3) Once the water is absorbed, let the quinoa rest, uncovered, for 5 minutes
4) Meanwhile, mix the cucumber, dill and feta in a medium sized serving bowl
5) Add the cooked quinoa to the cucumber and feta mixture and mix well.
6)Drizzle the quinoa mixture with lemon juice and mix again
7) Enjoy 🙂


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