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Cucumber Quinoa Salad

« Back to Academy

Cucumber Quinoa Salad

« Back to Academy

Cucumber Quinoa Salad

Yields 3 MetPro Servings Total
MetPro Notes: Can be broken down into 6 smaller portioned servings

MetPro Serving Breakdown:

Meal Carbs = 2 (Basic: 30g meal carb)
Protein = 1 (Basic: 15g protein)
Fat = 1 (Basic: 15g fat)


  • 2 large cucumbers, diced and peeled
  • 2 1/2 cups chilled* cooked quinoa
  • 1/2 cup diced red onion
  • 3 oz crumbled feta cheese
  • 1/4 cup julienned or roughly-chopped fresh basil leaves
  • 2 tablespoons fresh dill
  • 1 batch Italian Lemon-Vinaigrette Dressing (see below)

Italian Lemon-Vinaigrette Dressing

  • 3 tablespoons olive oil
  • 3 tablespoons apple cider vinegar, red wine vinegar or white rice vinegar (whichever is your preference!)
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Italian seasoning
  • 1 garlic clove, minced
  • ½ teaspoon red pepper flakes
  • salt and black pepper to taste


1.) Cook the quinoa ahead and chill for at least 1 hour or up to 3 days.
2.) Toss all ingredients together until combined.
3.) To make the vinaigrette: whisk all the ingredients together in a small bowl until combined. Then, add to the quinoa mixture when you're ready to serve. Extra dressing can be stored in the refrigerator for up to 5 days.

Category: Recipes

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