Quinoa Salad with Cucumbers and Feta (The Spirit of Food)

Jeremy Clive Huggins is a contributing writer of Cardus and the owner of Rewordsmith. He is a writer of over 50 published essays and articles, creator, editor, and publisher of various journals. He is a graduate of Eastern Washington University(MFA of Literary Nonfiction)
and Covenant Theological Seminary (M.Div) with a focus on cultural apologetics and homiletics and the winner of the 2002 Robert G. Rayburn Homiletics Prize.

His essay, The Church Potluck, Seriously in The Spirit of Food, was thought provoking and humorous. And this was one delicious dish.
Recipe by Margie Haack of ToadsDrinkCoffee

I used both red and white (hulled) quinoa. Don't you love the contrasting colors?

This aged balsamic vinegar from Low Country Gourmet Foods in Savannah, was a generous gift from a dear friend. It had a great balance of acidity and a slight sweetness. I have been saving this for a great recipe like this one.
Salad should be made at least two hours ahead for the flavors to blend.
Quinoa Salad with Cucumbers and Feta Cheese
Contributed by Jeremy Clive Huggins

1 1/2 cups quinoa (red, white, or combination of both)
3 cups water
1 large (or two smallish) cucumber(s), peeled, quartered lengthwise, and chopped
1 red bell pepper, cored and chopped
1/4 cup scallion, sliced thin
1/4 cup red onion, finely chopped
1/2 cup finely chopped fresh dill, cilantro, or parsley
1/4 cup kalamata olives, sliced or left whole (optional)
2/3 cup crumbled feta cheese

1/3 cup olive oil
1/4 cup balsamic vinegar
2 1/2 tablespoon honey
1 tablespoon Dijon mustard
Salt and pepper to taste

Rinse quinoa well before cooking to remove slightly bitter coating.

Place quinoa and water in a pan. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed.

Place in a large bowl and allow to cool to room temperature.

In a large bowl, combine chopped vegetables including chopped herbs of your choice.

Add quinoa, olives, and cheese and gently mix.

Add dressing, gently toss again, adding more salt and pepper if needed.

Cover and chill for 1 to 2 hours to allow flavors to blend.

Garnish with fresh herbs or sliced tomatoes and olives.

3 of 31 Recipes


  1. I looked up this book at my library as soon as you first posted about it . . . and can you believe that the entire Chicago Public Library system doesn't have it!?!? =( Anyway, at least I can access the recipes via your blog.

  2. looks like another delicious recipe! i too should try and find this book...it sounds really interesting!

  3. I've never thought to combine both red and hulled quinoa in a recipe. What a great idea! I've always enjoyed bright fresh flavors with quinoa, this recipe is excellent!

  4. Kay,

    Thank you so much for the kind words. And because I'm no cook, the credit for the recipe goes to Margie Haack, who is herself a wonderful cook. You can see more at her blog, toadsdrinkcoffee.blogspot.com

  5. Kay how do you get your pictures so crisp and clear?? I need a photo lesson!! This salad looks phenomenal!!

  6. A splendid salad! So healthy and flavorful.



  7. Your quinoa salad looks gorgeous...I love the beautiful bright colors, and it sounds pretty healthy too.

  8. This looks incredible! So healthy and looks so easy too. Yum!

  9. Delightful--the vibrant textures, colors and flavors just sing from this recipe, as your vivid photos attest! Healthful and nourishing on many levels...