A refreshing and nourishing quinoa salad tossed with crisp cucumber, creamy feta, and fresh mint, served with buttery avocado slices. This light yet satisfying dish is ideal for a healthy lunch, picnic fare, or a vibrant summer side dish that balances freshness with substance.

Why You’ll Love This Recipe

This salad is the perfect blend of textures and flavors—nutty quinoa, crunchy cucumber, tangy feta, and smooth avocado, all brought together with a zesty lemon and olive oil dressing. It’s easy to prepare, customizable, and packed with wholesome ingredients. Whether you’re eating it on its own or pairing it with grilled meats or fish, it’s a delicious way to enjoy nutrient-rich, plant-forward eating.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• cooked quinoa (cooled)
• cucumber, diced
• crumbled feta cheese
• fresh mint leaves, chopped
• fresh parsley, chopped
• olive oil
• lemon juice
• salt and black pepper
• ripe avocado, sliced

directions

1. In a large mixing bowl, combine the cooked quinoa, diced cucumber, crumbled feta, chopped mint, and parsley.
2. Drizzle the mixture with olive oil and lemon juice.
3. Season with salt and black pepper to taste.
4. Gently toss all ingredients together until evenly coated and well combined.
5. Divide the salad into serving bowls.
6. Top each portion with slices of ripe avocado.
7. Garnish with additional mint leaves or a light squeeze of lemon juice, if desired.
8. Serve chilled or at room temperature.

Servings and timing

Servings: Serves 2–3 as a main, 4 as a side
Prep time: 10 minutes
Cook time: 15 minutes (for quinoa, if not pre-cooked)
Total time: About 25 minutes (with cooked quinoa)

Variations

• Add Protein: Include grilled chicken, chickpeas, or boiled eggs to turn this into a complete meal.
• Swap Herbs: Try dill, cilantro, or basil instead of mint and parsley.
• Different Cheese: Use goat cheese or mozzarella pearls in place of feta for a milder flavor.
• Fruit Addition: Add diced mango or pomegranate seeds for a sweet-tart contrast.
• Grain Substitute: Replace quinoa with bulgur, couscous, or farro for a different base.

storage/reheating

This salad stores well in an airtight container in the refrigerator for up to 2 days. For best results, add the avocado just before serving to prevent browning. Do not reheat; this salad is meant to be served cold or at room temperature.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the quinoa base up to a day in advance. Add avocado just before serving.

How do I prevent the avocado from browning?

Toss avocado slices with a little lemon juice or add them just before serving.

Is this salad gluten-free?

Yes, quinoa is naturally gluten-free, making this salad suitable for gluten-free diets.

What type of cucumber is best?

English cucumber or Persian cucumber works best due to their crisp texture and mild flavor.

Can I use dried herbs instead of fresh?

Fresh herbs are recommended, but if using dried, reduce the amount by one-third.

What if I don’t have quinoa?

Use couscous, bulgur, or even cooked rice as an alternative grain base.

Can I add dressing instead of olive oil and lemon?

Yes, a light vinaigrette or a yogurt-based dressing works well, but keep it simple to let the ingredients shine.

How do I cook quinoa properly?

Rinse 1 cup quinoa, then cook with 2 cups water or broth. Simmer covered for 15 minutes, then let sit 5 minutes and fluff with a fork.

Can this be served warm?

It can, but the flavors are best when the salad is slightly chilled or at room temperature.

What pairs well with this salad?

It complements grilled fish, chicken, falafel, or can be enjoyed with pita bread or hummus.

Conclusion

Quinoa Cucumber Feta Salad with Avocado is a fresh and vibrant dish that offers both flavor and nutrition in every bite. Its clean ingredients and simple preparation make it a staple for warm weather meals or anytime you crave a light yet satisfying dish. Versatile and easy to customize, it’s sure to become a regular favorite in your healthy recipe rotation.

Print