Imagine a bowl filled with vibrant colors and fresh aromas; the Quinoa Feta Salad is a feast for the senses.
This easy-to-make dish is a comforting favorite, perfect for any meal.
As the quinoa simmers and absorbs the tangy lemon dressing, every ingredient harmonizes beautifully, transforming into a delightful medley.
Let’s bring this dish to life and enjoy its invigorating simplicity and satisfying flavors together.
Kitchen Tools Required
- 1 medium saucepan
- 1 medium bowl
- 1 whisk
- 1 colander
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 1/2 teaspoon salt, divided
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
Cook & Prep Time
To efficiently manage your time while preparing the Quinoa Feta Salad, follow this timeline, which includes reading, prep, and cooking activities:
- Reading the Recipe: 5 minutes
- Start by reading through the entire recipe to familiarize yourself with the ingredients and steps involved.
- Prep Work: 10 minutes
- Rinse Quinoa: Begin by rinsing the quinoa thoroughly to remove any bitterness.
- Chop Ingredients: While the quinoa is draining, chop the cherry tomatoes, cucumber, red onion, and parsley. Crumble the feta cheese if needed.
- Cooking Quinoa: 15 minutes
- Combine and Boil: In a medium saucepan, combine the rinsed quinoa, 2 cups of water, and 1/4 teaspoon salt. Bring to a boil.
- Simmer and Rest: Once boiling, reduce the heat, cover the saucepan, and let it simmer for 15 minutes until the quinoa is tender and the water is absorbed. After cooking, remove from heat and let it rest for 5 minutes, then fluff with a fork.
- Prepare Dressing: 5 minutes
- While the quinoa is resting, whisk together olive oil, lemon juice, oregano, the remaining salt (1/4 teaspoon), and black pepper in a medium bowl to create the dressing.
- Combine Ingredients: 5 minutes
- In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, feta cheese, and parsley.
- Pour the dressing over the salad and toss everything together to guarantee an even coating.
- Serve: 5 minutes
- Decide whether to serve the salad immediately or chill it for later use. If serving immediately, make sure all components are well mixed and plated.
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Recipe Instructions
Combine quinoa, water, and 1/4 teaspoon salt in a saucepan and bring to a boil.
Reduce heat, cover, and simmer for 15 minutes until quinoa is tender and water is absorbed.
Remove from heat and let quinoa rest for 5 minutes, then fluff with a fork.
Whisk olive oil, lemon juice, oregano, remaining salt, and pepper in a bowl to create the dressing.
Combine cooked quinoa, cherry tomatoes, cucumber, red onion, feta cheese, and parsley in a large bowl.
Pour the dressing over the salad and toss to combine.
Serve immediately or chill for later use.
Serving Tips
- Grilled Chicken: Pair with grilled chicken for a protein-packed meal that complements the Mediterranean flavors.
- Pita Bread: Serve alongside warm pita bread to scoop up the salad, adding a comforting texture.
- Hummus: Add a dollop of hummus on the side for a creamy contrast and extra richness.
- Mixed Greens: Layer over a bed of mixed greens for additional freshness and volume.
- Stuffed Bell Peppers: Use the salad as a filling for bell peppers, creating a colorful and nutritious dish.
Storage
To store Quinoa Feta Salad, refrigerate in an airtight container for up to 3 days.
Keep the dressing separate to maintain freshness and prevent the salad from becoming soggy.
Freezing
To freeze Quinoa Feta Salad, place it in an airtight container after cooling.
Avoid adding fresh ingredients like tomatoes and cucumbers until serving to maintain freshness and texture.
Reheating
For reheating quinoa feta salad, gently warm it in a skillet over low heat to preserve texture.
Avoid microwaving as it may make the feta cheese rubbery and quinoa mushy.
Final Thoughts
Quinoa Feta Salad is a delightful and nutritious dish that perfectly combines flavors and textures.
It’s quick and easy to prepare, making it an ideal choice for busy days.
The combination of quinoa, fresh vegetables, and feta cheese provides a balanced meal rich in protein and vitamins.
The Mediterranean-inspired dressing adds a zesty touch that enhances the overall taste.
Serve this salad warm or chilled for a revitalizing experience.
Consider adding red pepper flakes for an extra kick. Enjoy this versatile dish at any gathering or as a healthy meal option.
Frequently Asked Questions
Can I Substitute Another Grain for Quinoa in This Salad?
You can substitute quinoa with farro or barley for a nutrient-dense twist. Both grains offer fiber and protein, supporting digestion and satiety. Make certain they’re cooked until tender before mixing to maintain the salad’s health benefits and texture.
What Are Some Vegan Alternatives to Feta Cheese?
You can use vegan feta alternatives like almond feta, tofu feta, or cashew cheese. These options provide similar texture and tanginess, ensuring a nutrient-dense, health-focused dish while maintaining the salad’s Mediterranean flair.
How Can I Increase the Protein Content of This Salad?
To boost protein, add chickpeas or edamame. Both are nutrient-dense, plant-based options that enhance the salad’s protein content. They’re rich in fiber and essential nutrients, supporting a balanced, health-focused diet.
Is This Salad Suitable for Gluten-Free Diets?
Yes, you’re in luck! This salad is naturally gluten-free, as quinoa isn’t a gluten-containing grain. It’s a nutrient-dense choice, packed with proteins, healthy fats, and vitamins, making it perfect for a balanced, health-focused diet.
What Wine Pairs Well With Mediterranean Quinoa Salad?
A crisp, dry Sauvignon Blanc pairs well, enhancing the salad’s zesty flavors. Its citrus notes complement the olive oil and lemon juice, while its light body won’t overpower the quinoa’s nuttiness or the feta’s richness. Enjoy responsibly!
Quinoa Feta Salad
Equipment
- 1 Medium saucepan
- 1 Medium bowl
- 1 Whisk
- 1 colander
Ingredients
- 1 cup quinoa rinsed
- 2 cups water
- 1/2 teaspoon salt divided
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1 cup cherry tomatoes halved
- 1/4 cup red onion finely chopped
- 1/2 cup feta cheese crumbled
- 1/4 cup fresh parsley chopped
Instructions
- Combine quinoa, water, and 1/4 teaspoon salt in a saucepan and bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes until quinoa is tender and water is absorbed.
- Remove from heat and let quinoa rest for 5 minutes, then fluff with a fork.
- Whisk olive oil, lemon juice, oregano, remaining salt, and pepper in a bowl to create the dressing.
- Combine cooked quinoa, cherry tomatoes, cucumber, red onion, feta cheese, and parsley in a large bowl.
- Pour the dressing over the salad and toss to combine.
- Serve immediately or chill for later use.
Notes
