quinoa cucumber tomato salad quinoa cucumber tomato salad Israeli Kitchen This simple, fresh salad hits all the right notes. (Photo: Jerry James Stone)

Quinoa cucumber tomato salad

A late-fall veggie treat with the earthy flavors of quinoa.

  • Yield: Serves 6-8
  • Prep time: 10 minutes

As those last remaining cucumbers make their way to the farmers market, here is a great twist on a traditional cuke salad. This one has cooked quinoa to add a heartier spin to it.

This salad can easily be turned into a entree by adding garbanzo beans (also known as chickpeas) or a grilled protein.


  • 1 large cucumber
  • 5 Roma tomatoes
  • 5 cups cooked quinoa
  • 1 teaspoon olive oil
  • 1/2 cup chopped parsley + 1 tablespoon minced
  • 1/3 cup Greek yogurt
  • 2 teaspoons lemon juice
  • Salt and pepper to taste


Trim and peel the cucumber. Cut the cuke lengthwise and then cut each half lengthwise. Chop into 1/4-inch pieces.

Quarter the Roma tomatoes.

Add the cucumber, tomato, quinoa, chopped parsley and olive oil to a large mixing bowl. Toss until everything is lightly coated with oil. Salt and pepper to taste.

In a small bowl, whisk together the yogurt, lemon juice and minced parsley.

Drizzle over the top. Enjoy!

Related Topics: Salads

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