This salad is my go-to summer salad! I couldn’t be more excited to share this vibrant and delicious Mediterranean quinoa cucumber salad recipe with you. This Mediterranean-inspired dish is so fresh with cucumber, chopped parsley, tomato, crispy chickpeas, radishes, lemon marinated chicken, and my forever favorite—parsley green onion dressing! 🍋🌿🍅

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How To Make A Mediterranean Quinoa Cucumber Salad

This salad is really easy to make! While it’s perfect as a side dish, it’s also hearty enough to be the main meal with the added chicken. Not to mention, it’s great for meal prep! You can make a batch ahead of time and enjoy it for healthy lunches throughout the week.

Quinoa Cucumber Salad Ingredients

2 Cups Quinoa
1 Cup Parsley chopped
1 Large Cucumber chopped
1/2 Red Onion chopped
3-4 Radishes chopped
2 Roma Tomatoes

Lemon Chicken Ingredients

3 Chicken Breasts
3 Lemons juiced
1 Cup Chicken Broth
1 Teaspoon Salt
1 Tablespoon Garlic

Parsley Green Onion Dressing Ingredients

1 Cup Parsley
1 Cup Green Onion
2 Cloves Garlic
1 Lemon juiced
1/2 Tablespoon Basil
1/2 Tablespoon Oregano
1 Teaspoon Salt
1 Teaspoon Pepper
1/4 Cup Vinegar

Step-By-Step Instructions

Start by marinating the chicken in a flavorful blend of lemon juice, chicken broth, garlic powder, and salt. While the chicken marinates, season the chickpeas with garlic powder, salt, and pepper. Bake them at 400ºF for 20 minutes, or until crispy & golden brown.

Let’s make the quinoa! Add 2 cups of quinoa to 3 1/2 cups of water or broth in a medium pot on the stove. Bring to a boil over medium heat. Once it starts boiling, put the heat to low, cover and let it simmer for about 15 minutes. Fluff the quinoa with a fork and if you desire—add a little bit of salt, garlic powder, and lemon juice for extra flavor.

While the chickpeas and quinoa cook, chop up the cucumbers, parsley, red onion, radishes, and tomatoes. After that, blend up the parsley green onion dressing. Get out a blender or food processor and add the lemon juice, olive oil, garlic, parsley, green onion, salt, and pepper. Blend until smooth and creamy.

Add the chicken thighs and marinade to a cast iron skillet or a frying pan. Pan fry the chicken on medium-high for 5-7 minutes on each side. The chicken should be done if the juice runs clear when you cut it and/or the internal temperature is at least 165ºF. It’s very important to not undercook chicken so be sure it’s fully cooked through.

Add the quinoa, veggies & herbs, chickpeas, chicken, and dressing to a large bowl. Toss the ingredients until they’re well combined. Serve and enjoy!

Ingredient Alternatives

Are you looking to switch up the ingredients in this salad? Let me give you some fun ideas. Whether you’re catering to dietary restrictions or just want to try something new, there are plenty of ways to customize the flavors and ingredients in this dish!

Grains: While quinoa is a main ingredient of this salad, you can easily swap it out for other grains like rice, farro, couscous. These grains have a similar texture but they will provide a different flavor profile to your salad.

Protein: If you’re looking to make this salad vegetarian or vegan, you can omit the chicken and add extra protein-rich ingredients like chickpeas or tofu. Both options will complement the flavors of the salad beautifully.

Vegetables: Feel free to mix up the vegetables in this salad based on what you have on hand or what’s in season. You can add or substitute ingredients like bell peppers, carrots, or zucchini for a colorful and flavorful variation.

Dressing: While I’m extremely biased about the parsley green onion dressing, you can experiment with different dressings to change the flavor profile. Try using a Greek salad dressing, balsamic, or lemon vinaigrette for a refreshing twist.

Why I Love This Quinoa Salad Recipe

One of the things I love most about this salad is its versatility and how easy it is to customize! You can make a vegan version, swap out the quinoa for a different grain, switch up the dressing, and use whatever veggies you like. The possibilities are endless!

Frequently Asked Questions

Can I make this salad ahead of time?
Yes, this salad is perfect for meal prep! You can make it ahead of time and store it in the fridge for up to 5 days.

Can I make this salad vegan?
Absolutely! To make this salad vegan, simply skip the chicken. You can also add extra chickpeas for more protein!

Can I use a different grain instead of quinoa?
Yes, you can! Feel free to substitute rice, farro, or couscous for the quinoa. It won’t be a quinoa salad anymore, but it will still be delicious.

Can I customize the dressing?
Of course! While the recipe calls for a parsley green onion dressing, you can easily switch it up with a lemon vinaigrette, balsamic, or a green goddess dressing. One of my favorite store bought dressings is the Trader Joe’s vegan creamy dill dressing. Adding a different dressing will change the flavor profile so feel free to get creative here.

Can I add or substitute other vegetables?
Absolutely! This salad is very versatile. You can substitute any veggie you’d like.

How long does the salad keep in the fridge?
This salad will keep well in the fridge for up to five days. Just be sure to store it in an airtight container.

Can I freeze this salad?
While you can freeze the salad, the texture of the vegetables and quinoa may change upon thawing, so it’s not recommended.

Can I use dried herbs instead of fresh?
Yes, you can use dried herbs instead of fresh. However, the flavor may be slightly different, so adjust the quantities to your taste.

Is this salad gluten-free?
Yes, this salad is gluten-free as long as you use gluten-free ingredients for the dressing and chicken marinade.

Enjoy!

Whether you’re serving this salad to guests or simply looking for a delicious and nutritious meal, this Mediterranean quinoa cucumber salad will be a hit. So gather your ingredients, and get ready to enjoy a taste of summer! Have the sweetest day & tag me on Instagram when you make this recipe! @entirelyemmy 🌿🍋

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