Stuffed Cucumber Boats with Herbed Quinoa

A refreshing and nutritious main dish featuring crisp cucumber boats filled with flavorful herbed quinoa, cherry tomatoes, and feta cheese. Perfect for a light yet satisfying meal.

Steps

1. Rinse quinoa under cold water. In a small pot, bring 1/2 cup water to a boil and add quinoa. Reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and let cool. 2. While quinoa cooks, wash cucumber and slice in half lengthwise. Use a spoon to scoop out seeds and create hollow boats. 3. In a bowl, combine cooked quinoa, diced cherry tomatoes, feta cheese, chopped parsley, olive oil, lemon juice, salt, and pepper. 4. Spoon the quinoa mixture evenly into each cucumber half. 5. Serve immediately or chill for 10 minutes before serving for a refreshing taste.

1 large cucumber 1/4 cup quinoa (uncooked) 1/2 cup water 5 cherry tomatoes, diced 2 tbsp crumbled feta cheese 1 tbsp chopped fresh parsley 1 tsp olive oil Salt and pepper to taste 1 tsp lemon juice