Cucumber Salad with Crunchy Quinoa and Lemon Vinaigrette | Paperny Family JCC

Ingredients

• 6 Persian cucumbers sliced or chopped – according to preference
• ½ red onion thinly sliced
• ¼ cup fresh dill chopped
• ½ cup feta cheese crumbled
• 1 cup crispy quinoa (see below)
• 1 cup cooked quinoa
• 1 tablespoon olive oil
• ½ teaspoon kosher salt
• ¼ cup olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons lemon juice (approximately 1 lemon)
• ½ teaspoon Italian seasoning
• 2 cloves garlic mashed
• 1 pinch sea salt
• 1 pinch ground black pepper