After a Costco trip last week, I found myself with 3 giant cucumbers, an enormous container of grape tomatoes, and two logs of creamy goat cheese. That’s how this salad was born.
I made it for a teacher’s appreciation lunch and it was a big hit, so I took it along again for a potluck at church Sunday evening. And I have enough ingredients to make it one more time for a moms night I’m hosting Friday night.
This salad makes a great side dish to salmon, chicken or pork or can be a stand alone main dish salad with the addition of chickpeas. A few toasted pine nuts or walnuts would be delicious, too!
Cucumber Quinoa Goat Cheese Salad
- 1 c. quinoa, rinsed
- 2 c. chicken or vegetable broth
- 1 large cucumber, diced
- 1 pint (or more) halved grape tomatoes
- small handful of parsley, chopped
- 3 Tbsp extra virgin olive oil
- 2 Tbsp red wine vinegar
- 1 tbsp fresh lemon juice
- 1 tsp brown mustard
- sea salt and ground pepper to taste
- 1/2 c. – 1 c. creamy goat cheese, chopped
Cook the quinoa in broth over medium heat for 15 minutes or until all liquid is absorbed. Pour the quinoa into a large mixing bowl and let it begin to cool.
Add cucumber, tomatoes, and parsley. In a small bowl, whisk together the dressing ingredients (oil, vinegar, lemon juice, mustard and salt/pepper). Stir into the quinoa salad until well combined. Stir in the goat cheese and serve luke warm or cold.