Fresh and sweet watermelon with crisp cucumber, shaved red onion, feta and fluffy quinoa with a mint and basil vinaigrette for a delicious Summer in a bowl salad.
Prep Time15 minutesmins
Cook Time12 minutesmins
Total Time27 minutesmins
Servings: 4
Author: Nikole Goncalves
Ingredients
1English cucumberdiced, skin on
2cupscubed watermelon
1/2cupdry quinoa
1/2cupthinly shaved red onionI used a mandolin like this one
1/2cupcrumbled goat Greek feta cheese
Basil and Mint Vinaigrette
1/4cupfinely sliced fresh basil leaves
1/4cupfinely sliced fresh mint leaves
1/2cupolive oil
1/4cupwhite wine vinegar
1tbspraw honey
1/2lemon juiced
pinchof salt and black pepper
Instructions
In a medium saucepan, add in dry quinoa and water on medium-high heat, stir and bring to a boil. Once water has reached a boil, reduce heat to medium-low and simmer covered for 12-15 min until cooked. Fluff with a fork and set aside aside to cool.
In a large salad bowl, add in all ingredients and gently toss.
Basil and Mint Vinaigrette
In a glass jar add in all ingredients and shake well until emulsified together.
Notes
The dressing will keep well in an air tight container in the fridge for up to 5 days.