Description

A refreshing and colorful summer salad that combines juicy watermelon, fluffy quinoa, crisp cucumber, fresh herbs, and tangy feta cheese. Perfect for picnics, potlucks, or light meals.

Ingredients

3 cups cubed seedless watermelon, chilled
1 cup uncooked quinoa (yields ~3 cups cooked)
3/4 cup crumbled feta cheese
1/2 English cucumber, thinly sliced
1/4 small red onion, very thinly sliced
1/3 cup chopped fresh mint
2 tbsp fresh lime juice
1 1/2 tbsp olive oil
Salt and black pepper to taste

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Instructions

Rinse quinoa thoroughly and cook according to package instructions (1 part quinoa to 2 parts water). Fluff with fork and let cool completely.
Meanwhile, prepare fresh ingredients: cube watermelon, slice cucumber and onion, crumble feta, and chop mint.
Whisk lime juice, olive oil, salt, and pepper in a small bowl to make the dressing.
In a large bowl, combine cooled quinoa, watermelon, cucumber, onion, and mint. Toss gently.
Drizzle dressing over the salad and toss again to coat. Add feta last and stir gently to keep it intact.
Cover and refrigerate for 30 minutes to chill and allow flavors to meld. Serve cold.

Notes

Garnish with extra mint leaves, feta, lime zest, or flaky sea salt.
Pairs well with grilled chicken, shrimp, veggie burgers, or Mediterranean sides.
For a vegan version, use plant-based feta or omit and add seeds or chickpeas for protein.