Go Back
endive leaves filled with lemony quinoa salad, cucumber, and feta arranged on a platter, in a wide horizontal shot, natural light, shallow depth of field, landscape orientation

Quinoa Salad Cups

Fluffy lemon-herb quinoa mixed with cucumber and feta and served in crisp lettuce or pepper cups.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

  • 1 cup quinoa uncooked
  • 1 cucumber diced
  • 0.5 cup feta crumbled
  • 0.25 cup red onion diced
  • 1 lemon juiced
  • 2 tbsp olive oil
  • 20 endive leaves

Method
 

  1. Cook the quinoa according to package directions and let it cool.
  2. Toss the cooled quinoa with cucumber, feta, red onion, lemon juice, and olive oil.
  3. Season to taste.
  4. Spoon the quinoa salad into individual endive leaves.
  5. Arrange on a platter and serve chilled or at room temperature.

Notes

Rinse the quinoa before cooking so it doesn't turn out bitter.