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Quinoa Watermelon Salad with Feta and Mint

Servings 6

Ingredients

  • 1 cup quinoa, rinsed
  • cup water or stock
  • 2 tsp olive oil
  • 1 cup cucumber, sliced into half-moon pieces
  • 4 cups seedless watermelon cut into bite-sized chunks
  • ¼ cup fresh mint, chopped
Dressing
  • tbsp red wine vinegar
  • tbsp fresh lemon juice
  • 2 tsp honey
  • pinch of sea salt
  • ground black pepper
  • ¼ cup extra virgin olive oil
  • cup feta cheese, crumbled 
  • Garnish with Mint leaves

Instructions

  • Make ahead: In a medium-sized saucepan, bring the quinoa and water or stock to a boil. Cover, reduce heat to a low simmer for 15 minutes. Remove from heat and let it sit, covered, for 8 minutes. Fluff with a fork, place in a bowl, toss with 2 teaspoons of olive oil, let cool, and refrigerate
  • In a small jar, combine the red wine vinegar, lemon juice, honey, sea salt, black pepper, and extra virgin olive oil. Shake and set aside.
  • For the assembly, in a serving bowl, add the chilled quinoa, watermelon chunks and fresh chopped mint.
  • Pour about half of the dressing over the mixture and gently toss to coat. Taste and add more dressing if desired.
  • Top with crumbled feta and garnish with mint leaves.
  • Serve immediately. 
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