Side dishe for 4

Quinoa Cucumber Salad

Name: Quinoa Cucumber Salad
Total time: 28 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 cup tri-color quinoa; 2 persian cucumbers; 1/4 cup red onion; 2 tbsp preserved lemon; 1/4 cup kalamata olives; 1/4 cup feta cheese; 2 tbsp fresh mint; 2 tbsp fresh dill; 1/4 cup pistachios; 3 tbsp extra virgin olive oil; 2 tbsp lemon juice; 1 tsp dijon mustard; 1 clove garlic; 1/4 tsp ground cumin

$5.95for 428 minServes 4

This no-cook salad combines soaked quinoa, crisp cucumbers, herbs, olives, feta, pistachios, and lemon mustard dressing.

Photo: immigrantstable.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Quinoa, 6 oz$0.20/oz typical	6 oz	$1.20Typical price
	Cucumbers, 2$0.89 each typical	2	$1.78Typical price
	Red onions, a little$1.49/lb typical	a little	$0.12Typical price
	Lemons and limes, 1$0.60 each typical	1	$0.60Typical price
	Pickles and olives, 1.25 oz$0.18/oz typical	1.25 oz	$0.22Typical price
	Swiss, 1 oz$0.40/oz typical	1 oz	$0.40Typical price
	Mint, a little$1.99 each typical	a little	$0.25Typical price
	Fresh herbs (cilantro, a little$1.49 each typical	a little	$0.09Typical price
	Nuts and seeds, 1.25 oz$0.70/oz typical	1.25 oz	$0.79Typical price
	Garlic, a little$0.75 each typical	a little	$0.08Typical price
Total for the servings shown		$5.95

Swaps

Swap red onions for onionsabout $0.20/lb less at typical prices

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilMustard, mayo, ketchupDried herbs, spices and seasoning blends

Not included in the cost.

28 minstart to table
Mediumdifficulty
4servings as written
$typical cost tier

Mediterranean Vegetarian Budget Side dishes Lunches No-cook Summer

Typical price

$1.49 per serving$5.95 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 cup tri-color quinoa
2 persian cucumbers
1/4 cup red onion
2 tbsp preserved lemon
1/4 cup kalamata olives
1/4 cup feta cheese
2 tbsp fresh mint
2 tbsp fresh dill
1/4 cup pistachios
3 tbsp extra virgin olive oil
2 tbsp lemon juice
1 tsp dijon mustard
1 clove garlic
1/4 tsp ground cumin

Steps

Rinse the quinoa, cover it with water, and soak it for 20 minutes.
Drain the quinoa thoroughly in a fine strainer.
Whisk the olive oil, lemon juice, mustard, garlic, cumin, and preserved lemon in a small bowl.
Chop the cucumbers, onion, mint, and dill, then halve the olives.
Toss the quinoa and vegetables with the dressing, then fold in the feta and pistachios.