I know. I am giving you this ultra summer recipe while most are thinking about pumpkin, pumpkin spice, and pretty leaves. Can we use this as a late summer recipe? Who doesn’t want to use as much of the glorious summer produce the season has to offer?
Truth be told, this is a 1-2-3 post. I took pretty pictures and it seems almost a sin not to share. Reasoning with honesty.
Like I said, this is a pretty simple recipe. Basically a variation and different feel to the previous quinoa posts. This one happens to be a favorite. I try to make something like this weekly as a lunch or side for during the week. It’s perfect as Sunday make-ahead dish for the week or a quick refreshing side for a night. Maybe to pair well with a nice roasted chicken? Baked Salmon?!?! So Fall!!!
Tomato and Cucumber Quinoa Salad
- 2 cups quinoa (cooked and cooled)
- 3 medium tomatoes
- 2 cucumbers
- handful of parsley
- white wine vinegar
- extra virgin olive oil/grapeseed oil
- 1 tsp salt
- 1/2 cup feta cheese
Cut into chunks the tomatoes and cucumbers. Roughly chop your parsley. Mix your vegetables, parsley, and quinoa in a large bowl. Drizzle white whine vinegar, then oil onto salad. Add your salt and mix again. If you need a little more flavor I recommend to put more vinegar.
Crumble the feta onto the salad before serving to keep the flavor of the cheese fresh and not soggy!
Now make this now before summer is ovaaaa! Preferably with a glass of wine on hand.