I like simple salads in the summer, don’t you? This is the quickest ever cucumber salad and one of my favorite recipes because the cucumbers, dill, and tomatoes are straight out of my garden. What could be easier than picking, chopping, and tossing?
Quickest Ever Cucumber Salad
Recipe Type: Main
Author: Sara Tetreault
Pick the ingredients from your garden and make this easy salad. Picking, chopping, and tossing – what could be tastier?
While there’s always plenty of food to eat in our home, my kids seem to always be asking what’s to eat. What they are really asking is, “What can I eat right now because I’m starving and I just walked in the door and I don’t want to cook anything.”
Yes, I can read minds. This quinoa salad is my answer to all of their questions – and their non-stop hunger. It’s satisfying and filling. It’s what I like to have on-hand for what we fondly refer to as “the fourth meal” – the after school snack. Or midnight snack.
This quinoa salad is easy to make especially if you’ve got quinoa on hand because you can always substitute whatever vegetables are in season. I prefer to make this salad in the summer – with cucumbers and tomatoes freshly picked from the garden. Don’t fret if you don’t have tasty vegetables ripe for the picking. Zucchini and tomatoes from the store make a good fill in.
This quinoa salad is easy to pack in a lunch for school or work but it also makes a tasty side dish to any protein for a complete dinner.
Recipe Type: Main
Author: Sara Tetreault
Serves: 6-8 servings
A tasty Mediterranean influenced salad that’s hearty enough to be a meal. Serve it as a side dish with your favorite protein or on its own. It’s easy and hearty!
1 cup quinoa prepared according to instructions and cooled (see notes on cooling)
2 cups tomatoes, diced
2 cups zucchini, diced
1/2 cup onion, diced
1/2 pound (8 ounces) feta cheese, crumbled or chopped
3/4 cup olive mix, pits removed, roughly chopped or tapenade
1/4 cup olive oil
1 lemon, juice of 1 fresh lemon
1/4 teaspoon red pepper flakes
salt, pepper to taste
Cook quinoa according to instructions and cool.
Chop all vegetables and add to quinoa once cooled.
Break apart or chop feta cheese into small pieces and add to quinoa and vegetables.
In a small glass jar or bowl, place all dressing ingredients and combine. Pour dressing over quinoa, vegetables, and feta cheese.
Stir and enjoy.
Serving size: 1 cup
Cook quinoa according to instructions and then cool by using the back of a spoon to spread it around a bowl. The quinoa won’t cool and dry in one big clump. It’s much easier to stir if the quinoa isn’t clumpy.
Quinoa salads are my favorite to make in the summer when it’s going to be too hot to cook. Putting this together in the morning means there’s no cooking at the end of the day when the kitchen is hot.
When cooling quinoa, I always spread it in a bowl with the back of a spoon. Leaving it in the bowl spread out allows it cool without any big clumps.
Whether you’re feeding hungry teenagers an after school snack or looking for a healthy, hearty salad to pack for your own lunch, this quinoa salad won’t disappoint. It’s easy enough for teenagers to cook – as long as they’re not too hungry.
If you’ve never had a padron pepper, give this tasty little, green pepper a try. They’re at lots of farmers’ markets, pack tasty flavor, and are easy to cook. If you can cook them outside during the summer, even better. No hot kitchen for you!
What’s the quickest way to get a family to eat a healthy, real food dinner? What about getting a family of four to eat an entire pound of fresh spinach? Make spinach salad of course! This is a true classic, with boiled eggs, chopped bacon, and freshly made dressing.
While I am an avid meal planner, I like to keep our pantry well stocked so when a need arises for a quick dinner – like practically every night with sports and active kids – one can come together in minutes. Keeping frozen vegetables on hand is one of my favorite tricks to make this happen. If you’ve got pasta in your pantry and green peas in your freezer – you’ve got a delicious, healthy meal. In 20 minutes. I timed it.
While it’s great to have frozen peas and pasta in your pantry, what if you’ve got greens in the refrigerator that need eating? Toss them in and let dinner happen! Have I mentioned this is all cooked in one pot? And, it’s good hot or cold. I know this because we had it for dinner warm and then my kids devoured what was left for breakfast cold.
Ever run out of something and had to improvise only to learn what you made tastes better than store bought? That happened to us recently. Getting ready for an evening with friends, we needed cocktail sauce for our avocado and lobster appetizer dish. Out of cocktail sauce, we stirred up something tasty.
It couldn’t be easier and I promise you that once you make this yourself, you won’t go back to store bought.