Cucumber Quinoa Salad With Ground Turkey, Olives, & Feta

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A refreshing summer salad with enough protein for a meal!

Cucumber Quinoa Salad with ground turkey, olives, and feta is that perfect dish you’ve been looking for! It’s light, healthy, and bursting with fresh flavors. This delightful salad is ideal for those hot summer months or when you’re simply in the mood for something nutritious and refreshing.

Why Cucumber Quinoa Salad?

cucumber quinoa salad ingredients

Fresh Ingredients Meet Whole Grains: Marrying the crunchy texture of fresh cucumbers with the wholesome goodness of quinoa creates a match made in Mediterranean heaven. It’s not just about a simple recipe but about integrating essential elements of a diet known for heart health and overall wellness.

Diverse Textures and Flavors: With red onion providing that subtle kick, grape tomatoes adding a burst of freshness, and kalamata olives giving that signature Mediterranean touch, you’re in for a treat. The addition of feta cheese and bright flavors of fresh herbs like mint and oregano elevate the dish further.

Protein-Packed Additions: Ground turkey sausage and fat-free feta crumbles make the salad a great way to add some lean protein into your diet. Paired with quinoa, a grain rich in protein and fiber, you’ve got a meal that keeps you satiated longer.

Perfect as a Meal or Side

tossing the fresh salad

The versatility of the cucumber quinoa salad cannot be overstated. This delectable dish, inspired by Mediterranean staples, can effortlessly switch roles between being the main star of your meal or taking a supportive role as an accompanying side.

Main Course Wonders:
If you’re looking for a healthy dinner or a light lunch, this salad ticks all the boxes. Packed with protein from both the quinoa and the turkey sausage, it offers satiety that lasts. The abundance of fresh veggies provides a nutrient punch, ensuring you’re fuelled for the day ahead.

Pair it with a refreshing drink, and perhaps a slice of whole-grain bread, and you’ve got yourself a balanced meal that’s both satisfying and nutritious.

Side Delight:
Planning a BBQ or a summer meal with multiple dishes? The cucumber quinoa salad seamlessly fits in. Whether it’s alongside grilled chicken, lamb chops, or even a slice of roasted red pepper quiche, this salad complements a wide range of main courses. The fresh dill, lemony flavor, and crumbled feta cheese can add a refreshing touch to balance out heavier dishes.

Its lightness can offset more decadent main dishes, making sure the meal doesn’t feel too heavy during those warm summer months.

Bringing Mediterranean Flair to Your Meals

Quinoa Over Traditional Grains:While bulgur wheat and couscous are common in Mediterranean recipes, quinoa offers an interesting variation. Plus, it’s gluten-free! The easy cucumber and quinoa combo can be a delightful change from the usual, and a perfect salad option for those wanting to mix things up.

Packing in Fresh Veggies:Grocery store trips in the summer months should be all about fresh vegetables. Time of year plays a big role in what’s available and fresh. Tomatoes, cucumbers, and red bell peppers should be top of your list!

A Note on Dressings:The beauty of Mediterranean salads often lies in their simplicity. A drizzle of extra-virgin olive oil and a dash of fresh lemon or lime juice can elevate the salad without overshadowing the star ingredients. If you’re feeling a little adventurous next time, consider experimenting with green onions, pomegranate seeds, or even heirloom tomatoes.

Accompaniments and Variations:Though our today’s recipe primarily showcases a cucumber quinoa salad, it’s easy to add variations. Want more protein? Grilled chicken is a favorite way to up the ante. And for those who love a zesty twist, a lemon dressing with garlic powder can be the perfect addition.

Health Benefits and the Mediterranean Way

The Mediterranean diet, often touted for its numerous health benefits, emphasizes the importance of fresh vegetables, lean proteins, and healthy fats, predominantly from olive oil. Integrating a dish like the cucumber quinoa salad can be an excellent way to stay aligned with these principles.

Remember, it’s not always about sticking to a strict meal plan but about embracing the ethos of the diet. It’s about celebrating fresh flavors, relishing in the time of year when ingredients are at their peak, and finding delicious ways to incorporate healthy foods into your daily routine.

So the next time you’re wondering what to whip up for a light lunch or a side dish for a summer picnic, consider a cucumber quinoa salad. It’s a nod to the Mediterranean lifestyle: simple ingredients, fresh flavors, and a commitment to good health. The best part? It’s a dish that both your taste buds and your body will thank you for. Cheers to the perfect addition to any Mediterranean meal plan!

Frequently Asked Questions

Does quinoa salad have a lot of calories?

Quinoa salad, by itself, is relatively moderate in calories. Quinoa is a grain that’s packed with protein and essential amino acids, making it a nutrient-dense choice. One cup of cooked quinoa contains around 220 calories. However, the overall caloric content of your quinoa salad can vary based on the ingredients you mix in. Additions like cheese, nuts, oils, or dressings can increase the calorie count. It’s always a good idea to consider all ingredients when determining the final calorie count of your salad.

Is quinoa salad good for cholesterol?

Yes, quinoa salad can be beneficial for cholesterol levels. Quinoa itself is cholesterol-free and contains a good amount of fiber, which can help lower cholesterol levels in the blood. The monounsaturated and polyunsaturated fats present in many quinoa salad ingredients (like olive oil or avocados) can help reduce bad cholesterol levels. To ensure your quinoa salad remains heart-healthy, it’s best to limit saturated fats, use dressings sparingly, and pack it with fresh vegetables.

Can I eat quinoa salad cold?

Absolutely! Quinoa salad is delicious when served cold, making it a perfect choice for picnics, packed lunches, or summer meals. In fact, many people prefer the flavors of quinoa salad after it’s been refrigerated for a few hours, as this allows the ingredients to meld together. Just store it in an airtight container in the refrigerator, and it’s ready to be enjoyed as a refreshing meal or side dish whenever you’re in the mood.

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Cucumber Quinoa Salad With Ground Turkey, Olives, & Feta

This delightful salad is a well-balanced bowl of great flavors from healthy ingredients.
Yield 12 servings
Serving Size 0.5 cup
Course Dinner, Lunch, Side Dish
Cuisine Universal

Ingredients

  • 1/2 pound ground turkey sausage
  • 3 cucumbers large, sliced into 1/4 inch half circles
  • 1 red onion small, sliced thin
  • 1 cup grape tomatoes sliced in half
  • 1/2 cup kalamata olives
  • 1/2 cup feta cheese crumbles fat-free
  • 1 1/2 cup quinoa cooked
  • 2 tablespoons mint fresh, chopped
  • 2 garlic cloves minced
  • 1 tablespoon oregano fresh, chopped
  • 1 tablespoon lemon juice

Instructions

  • In a large skillet, cook the turkey sausage. Break the sausage into small pieces as it cooks. Drain off any excess liquid and cool completely.
  • Once the turkey sausage is cool, combine the sausage with the remaining ingredients. Mix well and chill before serving. Enjoy!

Nutrition Information

Serving: 0.5cup | Calories: 97kcal | Carbohydrates: 10g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 211mg | Fiber: 2g | Sugar: 2g |
SmartPoints (Freestyle): 2
Keywords Budget-Friendly, Diabetic-Friendly, Keto, Low-Carb, Quick and Easy

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If you enjoyed this cucumber quinoa salad with ground turkey, olives, & feta, you might also like to try these yummy Mediterranean recipes:

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Chef Nichole

Nichole has a culinary degree from Great Lakes Culinary Institute and has worked in the culinary industry for 10 years. She also has the knowledge to write recipes using the most nutritious, fresh, and balanced ingredients. Nichole enjoys creating healthy and tasty recipes anyone can prepare, no matter their cooking skill level.

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