Quinoa Cucumber Salad with Preserved Lemon and Herbs

The start of a new year always brings a certain kind of energy. The kind that makes you want to hit reset, to trade the heavy, indulgent meals of the holidays for something fresh and delicious. I always tell myself that this is the year I’ll find that perfect balance. Eating better, feeling better, without losing the comfort of food that feels like home.

And then, inevitably, life happens. The kids are hungry, my husband and I are juggling a million things, and dinner needs to be on the table fast. That’s where this simple cucumber quinoa salad comes in. It’s the kind of meal that feels effortless but still fills you up, the kind you can eat straight from the bowl while catching up on everyone’s day.

There are days when all I want is a salad that actually feels like a meal. One that doesn’t leave me hungry an hour later but also doesn’t weigh me down. Something light yet fulfilling, simple yet deeply tied to the flavors of home.

That’s how this cucumber quinoa salad came to be: an answer to busy days, an attempt to eat better, and a reminder of the fresh, vibrant dishes that have always been a part of our kitchen table.

Light, Bright, and Perfectly Satisfying

I grew up with grain salads, the kind where rice or bulgur, couscous or quinoa are the basis, but it's parsley and lemon which take center stage when scooped up with warm pita. I wanted something just as refreshing but a little more filling, something I could make ahead and pull from the fridge for a quick lunch or an easy dinner. So I swapped out the bulgur for quinoa, kept the cucumbers crisp and plentiful, and tossed it all in a simple dressing that lets every ingredient shine.

This salad is fresh, bright, and full of texture. The briny olives, the salty bite of feta, the crunch of pistachios. It all comes together in a way that makes you want to take just one more bite.

It’s the kind of dish that fits into our lives effortlessly, whether as a side at dinner or as a quick, satisfying lunch when the day gets away from us. My husband loves it piled onto a plate with some chicken or fish, while I like it straight from the bowl, a forkful at a time, standing at the counter between tasks.

Like my vegan mushroom dashi, this salad is part of my new rhythm for this new year. Food that fuels me, keeps me grounded, and still reminds me of the flavors I grew up with. It’s a small act of care for myself, a step toward feeling good in my body, and proof that the simplest meals are often the most rewarding.

For the Salad:

• Tri-color quinoa - a protein and fiber rich grain that makes the salad more filling while adding a slight nutty flavor.

• Persian cucumbers - crisp and refreshing, they add crunch without excess water.

• Red onion - provides sharpness and a bit of bite to balance the other flavors.

• Preserved lemon (rind only) - brings a salty, citrusy brightness that enhances every bite.

• Kalamata olives - deep, briny, and slightly fruity, they add richness and contrast.

• Feta cheese - creamy and slightly tangy, it complements the fresh and salty ingredients.

• Fresh Mint - adds a cool, herbal freshness that brightens the dish.

• Fresh Dill - gives the salad a slightly grassy, anise-like note.

• Pistachios - toasted and chopped for crunch and a hint of natural sweetness.

For the Dressing:

• Extra virgin olive oil - base of the dressing, bringing richness and cohesion.

• Lemon juice - adds acidity and brightness to balance the dish.

• Dijon mustard - helps emulsify the dressing while adding a slight tang.

• Garlic - brings depth and a subtle pungency to the dressing.

• Ground cumin - adds warmth and a mild earthiness that complements the fresh ingredients.

See the recipe card for exact quantities. 

How to Make This Quinoa Cucumber Salad

This quinoa cucumber salad recipe is everything I look for in a meal—fresh, light, and satisfying without being heavy. It’s the kind of dish that works for a quick lunch, a side at dinner, or even meal prep for the week. Here’s how to make this recipe:

Cook Quinoa

Rinse the quinoa thoroughly under cold water to remove its natural bitterness. In a saucepan, bring 2 cups of water to a boil, add the quinoa, then reduce the heat to low. Cover and let it simmer for 15 minutes, until the grains are tender. Remove from heat, let it stand for 5 minutes, then fluff with a spoon. Spread it on a baking sheet to cool completely.

Make the Dressing

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, and ground cumin until emulsified.

Prepare the Cucumber & Herbs

While the quinoa cools, dice the cucumbers, finely chop the red onion, and mince the preserved lemon rind. Halve the kalamata olives. Chiffonade (thinly slice) the mint and chop the dill.

Assemble the Salad

In a large mixing bowl, combine the cooled quinoa, diced cucumbers, red onion, minced preserved lemon rind, and halved kalamata olives. Pour the dressing over the quinoa mixture and toss gently to ensure even distribution.

Add Herbs and Cheese

Fold in the fresh mint and dill carefully to avoid bruising the herbs. Add the feta and toasted pistachios, reserving a small amount of each for garnish.

Taste and Adjust

Taste the salad and adjust seasoning if needed, considering the saltiness from the preserved lemon and feta. If the preserved lemons are particularly salty, consider adding 2 teaspoons of maple syrup to the dressing to balance flavors.

Let It Rest

Allow it to sit for at least 30 minutes to allow the flavors to meld. You can chill it in the refrigerator if making ahead.

Serve and Enjoy

Before serving, give the salad a gentle toss and garnish with the reserved feta and pistachios. Enjoy on its own or alongside your favorite main dishes.

Note! This recipe does not add any additional salt to the dressing or the quinoa. If your preserved lemons are particularly salty, consider adding 2 teaspoons of maple syrup to the dressing.

Storage

On the off chance you find yourself with extra quinoa cucumber salad, a little care in storing it goes a long way in keeping it fresh.

For the best texture and flavor, store the salad in an airtight container in the fridge for up to two days. The quinoa will continue to soak up the dressing, making it even more flavorful over time. However, if you know you’ll be saving some for later, you might want to keep the dressing separate and mix it in just before serving. This helps the cucumbers and herbs stay crisp.

I also like to set aside a small portion without the feta and nuts, adding them fresh when I’m ready to eat. It keeps the crunch intact and makes leftovers feel just as special as the first serving.

What to Serve With Quinoa Cucumber Salad

This salad combines freshness with a Mediterranean flair, making it the perfect salad to make for any meal. On cooler nights, I love pairing it with creamy broccoli stems soup. Silky, rich, and deeply satisfying. When you’re trying to embrace a no-waste approach in the kitchen, using broccoli stems instead of tossing them feels like a small but meaningful win.  

For something more hearty, roasted cauliflower in green herb sauce or cheesy eggplant and tomato baked stacks make a perfect combo. The deep, caramelized edges of the cauliflower soak up the garlicky herb sauce, while the melty layers of eggplant and tomato add richness without feeling heavy.

A touch of natural sweetness comes from roasted carrots with hazelnuts, their caramelized flavor playing off the briny olives and bright preserved lemon. And for an earthy, satisfying bite, sautéed lion’s mane mushrooms bring a delicate umami depth that makes every forkful even more irresistible.