Description
A vibrant summer salad combining sweet watermelon, tangy feta, nutrient-rich quinoa, and crisp cucumbers. This no-cook, Mediterranean-inspired dish is perfect for meal prepping. Chilled ingredients create a refreshing, protein-packed lunch with minimal effort.
Ingredients
1 cup quinoa, rinsed
4 cups cubed watermelon (seeds removed)
1 cup crumbled feta, brined
2 medium cucumbers, sliced
1/4 cup chopped fresh mint
1 lemon, zested and juiced
2 tbsp extra virgin olive oil
Instructions
Rinse quinoa under cold water in a fine-mesh strainer.
Cook quinoa in 2 cups boiling water, uncovered, 12-15 minutes until fluffy.
Chill cooked quinoa in refrigerator for at least 30 minutes.
Cube watermelon, crumble feta, and slice cucumbers while quinoa cools.
In large bowl, combine chilled quinoa, watermelon, feta, cucumber, and mint.
Whisk olive oil and lemon juice (from 1 lemon) to make dressing.
Drizzle dressing over salad and gently toss to combine, avoiding crushing watermelon.
Portion into meal prep containers with tight-fitting lids.
Store in refrigerator immediately if not eating within 2 hours.
Notes
Chill quinoa for at least 30 minutes to prevent sogginess.
Use brined feta for peak tanginess.
Seedless watermelon simplifies prep.
Add dressing just before serving to maintain crunch.
Store in airtight containers for up to 2 days.
- Prep Time: 15
- Cook Time: 5
- Category: Trending
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 12g
- Sodium: 130mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg
