Description
This Watermelon Feta Quinoa Salad with Cilantro Lime Vinaigrette is the perfect summer salad! It’s gluten free and so easy to make. The sweet juicy watermelon paired with the tangy, salty feta cheese makes this a salad I crave often. It makes the perfect side dish for bbq’s, and I love packing it for lunches as well. There’s definitely lots of flavor to go around in this summery salad, and the cilantro lime dressing adds a bit of zest that will keep you coming back for more.
Ingredients
1/2 cup pre-rinsed quinoa
1 cup water
3 cups (15 ounces) watermelon, 1/2″ dice
1/2 cup crumbled feta cheese
1/2 cucumber, weighing 5 ounces
Cilantro Lime Vinaigrette:
1/2 cup loosely packed fresh cilantro
1/4 cup freshly squeezed lime juice
1/4 cup avocado oil
1 Teaspoon sea salt
Instructions
Place the quinoa in a small saucepan and pour the water over it. Bring it to a boil, then reduce the heat to low and cover the saucepan.
Cook for about 15 minutes, or until all the water has absorbed and the quinoa is tender, set aside to cool to room temperature, (you can place it in the fridge to speed things up a bit).
While the quinoa is cooking, prepare the rest of the recipe.
Add the diced watermelon and crumbled feta cheese to your serving bowl.
Cut off the end of the cucumber and slice it lengthwise into eighths. Then cut the slices crosswise into a small dice, and add them to the serving bowl.
Add all the vinaigrette ingredients to a blender and blend on low speed until thoroughly combined with small bits of cilantro remaining.
When the quinoa has cooled to room temperature, add it to the serving bowl with the prepared watermelon, cucumber, and feta cheese. Pour the dressing over the top and mix thoroughly.
Serve immediately, or chill in the refrigerator for up to 8 hours, after that the watermelon and cucumber start to become a bit soggy.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Salad
- Method: Stove Top
- Cuisine: American