In only 30 minutes, you can make a quinoa salad feta that’s packed with numerous veggies and dressed in lemon and olive oil! This recipe, inspired by Mediterranean cuisine, is ideal for a light lunch or a nutritious dinner. The zesty dressing of lemon and olive oil ensures that the salad is not too heavy, while the inclusion of feta cheese delivers a burst of delicious taste.
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What Do You Need To Make quinoa salad feta?
This recipe is the ultimate option as it’s packed with crisp, refreshing vegetables and a deliciously uncomplicated dressing, creating a delightful side dish that’s both crunchy and tender.
Quinoa – This recipe is an excellent way to utilize any remaining quinoa.
Edamame – Prepared and chilled.
Spinach – Crisp young spinach leaves.
Red bell pepper – You may use bell peppers of any hue, although red peppers are known to be slightly sweeter and milder than their green counterparts.
Red onion – This flavor is more pronounced and enhances the dressing and chewy texture of quinoa with its crunchy and sharp taste.
Garbanzo beans – Alternatively, chickpeas contribute a creamy and nutty taste to the quinoa salad.
Cilantro – This has a bold and zesty citrus taste – it can be used as a substitute for parsley if desired.
Feta cheese – The key ingredient in this recipe is feta, which is both tangy and rich, lending a creamy texture to every mouthful.
Dressing – The vinaigrette used in this zesty quinoa salad is a light mixture of olive oil, lemon, garlic, and ginger.
How to make quinoa salad feta?
Prepare this easy recipe by combining freshly chopped vegetables and feta cheese, then tossing them in a zesty lemon ginger dressing. Simply cook, chop, and dress the salad, and you’re done!
Prepare the salad ingredients: Chop the vegetables, cook and cool the quinoa and edamame, and drain the chickpeas.
Make the dressing: Whisk the dressing ingredients thoroughly in a small bowl and then set them aside.
Combine together: Add the salad ingredients to a large bowl, pour the dressing over them, and toss to combine thoroughly. Before serving, refrigerate the bowl of salad with a cover for 20-30 minutes.
Tips For Recipe
- Ensure your first attempt at preparing this easy quinoa salad feta is a success with some tips on quinoa preparation and salad storage.
- Measure the cooked quinoa. Even when measuring the dry ingredients, I suggest this step. For recipes, measuring the quinoa after it has been cooked will yield more precise results.
- Quickly cool quinoa. For optimal cooling of quinoa, it is recommended to spread it on a lined baking sheet and put it in the refrigerator or freezer for a few minutes.
- Fix overcooked quinoa. If your quinoa is overcooked and has a mushy texture, a possible solution is to spread it on a baking sheet and bake it in a preheated 300-degree oven for 8-10 minutes. This method can help to remove excess moisture and dry up the quinoa.
- Cool quinoa before mixing. To avoid ending up with a dry quinoa salad, it’s best to refrain from adding dressing to hot quinoa. Instead, let the quinoa cool down before mixing it with the vinaigrette.
The step-by-step instructions quinoa salad feta pictures can be found in the recipe card below.
Questions and answers about the quinoa salad feta recipe
Recipe variations
This quinoa salad feta with spinach offers endless possibilities for ingredient variations. Consider these suggestions to give the salad a new twist.
Quinoa Salad with Blue Cheese – To add some variety to this quinoa salad, try substituting a few ingredients with quick swaps. Swap feta for bleu cheese, spinach for kale, and garbanzo beans for pine nuts.
Rice Salad with Feta – In case you’re interested in trying this salad but lack quinoa or just not fond of it, consider replacing it with brown rice.
Summer Squash Quinoa Salad – Stick to the recipe instructions, but substitute the edamame with either fresh or cooked summer squash.
Have a look at our other salad recipes, how about cobb salad or the best fruit salad !
What Do You Serve With quinoa salad recipe feta?
quinoa salad recipe feta is adaptable and can be used as a side dish or combined with your preferred protein, like Lemon Pepper Chicken or Garlic Shrimp, to create a nourishing and satisfying meal.
Consider these entrees if you are serving salad as a side dish:
Spicy Turkey Burgers
Lettuce Wraps with Shrimp
Steamed Mussels
Herbed Roasted Chicken
Can You Freeze quinoa salad with feta?
For freezing an undressed quinoa salad with feta, utilize a freezer-safe bag or container that can be tightly sealed. It’s not advisable to freeze salad that already has dressing added to it.
How Do You Store quinoa salad feta?
If placed in an air-tight container, leftovers can be refrigerated for 3-5 days. If preparing in advance, combine all the ingredients except for some of the dressing. To maintain the freshness of the feta quinoa salad, add the remaining dressing right before serving.
Do you eat quinoa salad hot or cold?
The salad quinoa feta can be enjoyed either warm or cold. For a warm serving, combine the sweet potatoes and quinoa while still warm from the oven. If you prefer meal prep, allow the ingredients to cool and then combine them for a cold serving, or reheat as desired.
Is quinoa healthy?
Absolutely! This food is loaded with ample amounts of protein, fiber, and minerals, making it one of the healthiest options worldwide. Moreover, if you happen to struggle with high blood sugar or cholesterol levels, it can assist in improving them. Additionally, it is incredibly satiating, and a salad made with this ingredient can effortlessly serve as a complete meal.
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quinoa salad feta
Ingredients
- 3 tablespoons red-wine vinegar
- 1 tablespoon chopped fresh oregano
- 1 clove garlic, minced
- ¼ teaspoon salt
- ¼ cup extra-virgin olive oil, divided
- ½ teaspoon ground pepper, divided
- 2 cups multicolored cherry tomatoes, halved
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 cup sliced red onion
- ¼ cup pitted Kalamata olives
- 4 cups cooked quinoa, cooled
- ¾ cup crumbled feta cheese
- ¼ cup pine nuts, toasted
- Chopped fresh basil for garnish
Instructions
- Before you start, ensure that your oven is ready by preheating it to the broil setting and placing the rack about 6 inches from the heat source. Combine vinegar, oregano, garlic, salt, 3 tablespoons of oil, and 1/4 teaspoon of pepper in a small bowl and whisk together.
- In a large bowl, mix together tomatoes, bell pepper, onion, olives, 1 tablespoon of oil, and 1/4 teaspoon of pepper until well-coated. Distribute the mixture evenly onto a baking sheet with a generous rim. Broil the vegetables for 8 to 10 minutes, stirring halfway through, until lightly charred and tender. Discard the pan juices and transfer the vegetables to a large bowl.
- To incorporate some variation, sprinkle in quinoa, feta, and pine nuts to the vegetables. Then, gradually pour the vinaigrette over the mix and lightly toss until it is coated. Optionally, garnish with basil.
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