Cucumber and Quinoa Bowl

Name: Cucumber and Quinoa Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup quinoa, rinsed; 2 cups water; 1 large cucumber, diced; 1 cup cherry tomatoes, halved; 1 cup chickpeas, drained and rinsed; 1/4 cup fresh parsley, chopped; 1/4 cup feta cheese, crumbled (optional); Salt and pepper to taste; 3 tablespoons olive oil; 2 tablespoons lemon juice; 1 teaspoon garlic, minced; 1 teaspoon Dijon mustard; Salt and pepper to taste

Highlighted under: Lean & Light Cooking

I love preparing a Cucumber and Quinoa Bowl, especially on warm days. The combination of fresh cucumbers, fluffy quinoa, and zesty dressing creates a light yet satisfying meal. This dish is perfect for a quick lunch or a refreshing side for dinner. I appreciate that it takes only a few minutes to whip together and can easily be customized with whatever veggies I have on hand. It’s a fantastic way to enjoy nutritious ingredients without spending too much time in the kitchen.

Created by

Tina

Last updated on 2026-02-05T15:22:27.737Z

When I first tried making a Cucumber and Quinoa Bowl, I was amazed at how simple ingredients could come together to create such a vibrant meal. I cooked the quinoa as per the package instructions and let it cool while chopping fresh cucumbers and herbs. Mixing everything with a drizzle of olive oil and a squeeze of lemon transformed it into a dish bursting with flavor. I discovered that adding a handful of chickpeas not only made it heartier but also increased the protein content.

This bowl has become a staple in my meal prep routine. The flavors get even better after a few hours in the fridge, making it perfect for leftovers. I recommend using seasonal vegetables for the freshest taste. Plus, this recipe is incredibly versatile—swap out ingredients based on what you have in your pantry!

Why You'll Love This Recipe
Fresh and crisp flavors that are incredibly refreshing
High in protein and fiber from quinoa and chickpeas
Quick to prepare, making it perfect for busy days
Versatile with endless combinations of vegetables and dressings

Choosing the Right Quinoa

When preparing your Cucumber and Quinoa Bowl, selecting the right type of quinoa can elevate the dish significantly. I prefer using tri-color or organic quinoa for added visual appeal and a slightly nuttier flavor. Rinse your quinoa thoroughly under cold water before cooking to remove any bitterness from saponins. This small step ensures that your quinoa is light and fluffy while enhancing its natural taste.

Consider the cooking ratio as well; for every cup of rinsed quinoa, use two cups of water or broth for added flavor. Watch for the quinoa to sprout small tails, indicating it’s fully cooked and ready to be fluffed with a fork. This helps in achieving that perfect texture that complements the refreshing cucumbers and tomatoes beautifully.

Versatile Vegetable Combinations

One of my favorite aspects of this bowl is its versatility. Feel free to add or swap in seasonal vegetables like bell peppers, radishes, or even roasted sweet potatoes if you want a warm component. Just remember to keep the textures in mind; for instance, if adding softer veggies, consider sautéing them briefly to maintain a great contrast with the crunchy cucumbers.

When experimenting with vegetables, be mindful of their moisture content. Ingredients like zucchini can add extra water to the bowl, potentially making it soggy. To counter this, simply sauté or roast these vegetables first to draw out moisture, enhancing their flavors without compromising the dish's overall freshness.

Storage and Make-Ahead Tips

This Cucumber and Quinoa Bowl is perfect for meal prep! After assembling your bowl, you can store the components separately in airtight containers in the refrigerator. The quinoa can last up to five days, while the diced cucumbers should be eaten within three days for optimal freshness. Just be sure to keep the dressing separate until you're ready to serve to prevent sogginess.

If you're looking to make a larger batch, simply double or even triple the quinoa and dressing measurements. This helps keep flavors consistent, and you can quickly toss together individual servings throughout the week. Mixing all ingredients just before serving not only retains the textures but also ensures every bite is flavorful and fresh.

Ingredients

For the Bowl

1 cup quinoa, rinsed
2 cups water
1 large cucumber, diced
1 cup cherry tomatoes, halved
1 cup chickpeas, drained and rinsed
1/4 cup fresh parsley, chopped
1/4 cup feta cheese, crumbled (optional)
Salt and pepper to taste

For the Dressing

3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon garlic, minced
1 teaspoon Dijon mustard
Salt and pepper to taste

Steps

Cook the Quinoa

In a medium saucepan, combine rinsed quinoa and water. Bring to a boil, then reduce heat, cover and simmer for about 15 minutes or until the quinoa is fluffy and water has absorbed. Remove from heat and let it cool.

Prepare the Dressing

In a small bowl, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper until well combined.

Assemble the Bowl

In a large bowl, combine cooked quinoa, diced cucumber, cherry tomatoes, chickpeas, and parsley. Drizzle the dressing over the top and toss gently to combine. Season with additional salt and pepper as needed.

Serve

Divide the quinoa mixture into serving bowls, sprinkle with feta cheese if using, and enjoy immediately or refrigerate for later.

Pro Tips

Try adding avocado or roasted vegetables for extra flavor and nutrients. This bowl can be served warm or cold, making it highly versatile for any season.

Serving Suggestions

To enhance the presentation of your Cucumber and Quinoa Bowl, consider adding a sprinkle of toasted seeds like sesame or pumpkin on top. This will introduce a delightful crunch and an additional layer of flavor that complements the dish without overwhelming it. You might even consider offering a side of hummus or tzatziki for dipping vegetables.

For those who enjoy a bit of spice, diced jalapeños or a sprinkle of red pepper flakes can be mixed into the dressing. This small tweak can bring an exciting kick to the otherwise calm and refreshing profile, making each bite an adventure.

Flavor Variations

If you're in the mood for a Mediterranean twist, swap out the lemon juice with red wine vinegar and add olives along with sun-dried tomatoes to the bowl. The saltiness of olives and the tang of the vinegar complement the fresh ingredients harmoniously, offering a vibrant change of pace.

For a more Asian-inspired flavor profile, substitute the olive oil with sesame oil and integrate some edamame alongside diced bell peppers. A touch of soy sauce or tamari in the dressing can add a savory depth that transforms your bowl into a whole new culinary experience.

Questions About Recipes

→ Can I use other grains instead of quinoa?

Yes, feel free to substitute with brown rice, farro, or any grain of your choice.

→ How long can I store the leftovers?

The cucumber and quinoa bowl can be stored in the fridge for up to 3 days in an airtight container.

→ Is this recipe vegan?

Yes, it is vegan if you omit the feta cheese. The chickpeas and quinoa offer plenty of protein.

→ Can I add protein to this bowl?

Absolutely! Grilled chicken, shrimp, or tofu would all make excellent additions.