Cucumber Dill Salad with Quinoa

by on in Mains, Salads and Buddha Bowls, Sides
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A twist on the traditional German cucumber salad or Gurkensalat. Refreshing and so tasty! If you like pickled cucumbers, then you are going to love this salad.

Cucumber-dill-salad-with-quinoa

The German Cucumber Salad is made with cucumbers, red onion, dill and either a tangy vinegar-sugar dressing or a creamy sour cream dressing. I love dill pickles so I went for the vinegar-sugar dressing. And I added quinoa, it’s protein-rich, it’s full of health benefits and it’s delicious with fresh cucumbers. I think quinoa adds a really nice texture and balances out the sharpness of the vinaigrette.

Cucumber-dill-salad-with-quinoa

This healthy salad is easy, filling and so flavorful. It’s naturally vegan and loaded with nutrients. It also travels well, unlike regular salad. I think it tastes even better the next day. So, I like to make it ahead of time.

If you try this delicious healthy salad let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!

Cucumber-dill-salad-with-quinoa

Cucumber-dill-salad-with-quinoa

Cucumber Dill Salad with Quinoa

If you like pickled cucumbers, then you are going to love this refreshing and super flavorful salad. A delicious main or side dish that also happens to be vegan, super healthy and so easy to make.
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Prep Time 5 minutes
Cook Time 20 minutes
Servings 2 mains - 4 sides

Ingredients
  

SALAD:

  • ⅔ cups uncooked quinoa
  • 2 medium cucumbers, halved lengthwise, then thinly sliced
  • 1 tsp sea salt
  • ½ medium red onion, thinly sliced*
  • ½ cup dill, tightly packed
  • Sea salt and pepper to taste

RED WINE VINAIGRETTE:

  • ¼ cup red wine vinegar
  • 1 Tbsp coconut sugar – or your choice of sugar
  • 2 Tbsp olive oil
  • 1 tsp chili flakes
  • 1 small garlic clove, minced

TO SERVE:

  • Toasted almonds, optional

Instructions
 

  • To cook the quinoa, rinse well and place it in a medium pot with lots of water. Bring to a boil, then lower the heat and simmer for 15 – 20 minutes, until tender. Drain and let cool completely.
  • While the quinoa is cooking place cucumber slices in a big bowl and sprinkle with 1 tsp of sea salt. Stir and set aside for 20 - 30 minutes. Then rinse and drain well. Thoroughly pat dry (I use paper towels) to remove any excess liquid.
  • Add red wine vinegar and sugar to a big bowl. Whisk vigorously until the sugar dissolves. Add olive oil, chili flakes and garlic. Whisk to combine.
  • Add cooked quinoa, cucumber, red onion and dill.
  • Season with salt and pepper.
  • Toss to combine. I recommend placing it in the fridge for at least 30 - 60 minutes before eating it. And serving it with toasted almonds on top.
  • Enjoy this refreshing salad.
  • You can store it in an airtight container in the fridge for 2 – 3 days. I like it even better the next day.

Notes

*I don’t like the strong taste of raw onions, so I place the sliced onion in a small bowl and I cover it with boiling water. After ten minutes, I drain and rinse the onion with cold water. Bye-bye pungent taste, hello delicious mild flavor.