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Homemade Cucumber Quinoa Salad With Ground Turkey, Olives, & Feta recipe photo
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Cucumber Quinoa Salad With Ground Turkey, Olives, & Feta

A light, refreshing quinoa salad with seasoned ground turkey, cucumbers, olives, and feta.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 12 servings

Ingredients

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

Instructions

  • Heat a large skillet over medium heat and add the ground turkey sausage.
  • Cook the turkey, breaking it into small pieces with a spoon or spatula, until no pink remains, about 8–12 minutes.
  • Drain any excess liquid or fat from the skillet and let the cooked turkey cool completely.
  • In a large mixing bowl, combine the cooled turkey, cooked quinoa, sliced cucumbers, sliced red onion, halved grape tomatoes, Kalamata olives, and crumbled feta.
  • Add the minced garlic, chopped mint, chopped oregano, and lemon juice to the bowl and toss gently until evenly mixed.
  • Chill the salad in the refrigerator for at least 30 minutes to let flavors meld, then serve.

Equipment

  • Large Skillet
  • Cutting Board
  • Chef’s knife
  • Measuring Cups and Spoons
  • Mixing Bowl
  • Spoon or Spatula

Notes

  • Make sure the turkey is fully cooled before mixing to keep the salad crisp.
  • Use cooked and cooled quinoa for best texture.
  • Adjust lemon juice to taste for brightness.