Quinoa Feta Salad
Equipment
- 1 Medium saucepan
- 1 Fine mesh strainer
- 1 Cutting board
- 1 Chef's knife
- 1 large mixing bowl
- 1 Small bowl
- 1 Whisk
- 1 Wooden spoon
Ingredients
- 1 cup quinoa uncooked; rinsed
- 2 cup water cold
- 1/2 teaspoon salt fine
- 1 cup cherry tomatoes halved
- 1 small cucumber diced
- 1/4 cup red onion finely chopped
- 1/2 cup Kalamata olives pitted and sliced
- 3/4 cup feta cheese crumbled
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh mint chopped
- 1/4 cup extra-virgin olive oil
- 3 tablespoon lemon juice freshly squeezed
- 1 teaspoon dried oregano
- 1/4 teaspoon black pepper freshly ground
- 1/4 teaspoon salt to taste
Instructions
- Rinse the quinoa thoroughly in a fine-mesh strainer under cold running water.
- Combine rinsed quinoa, water, and 0.5 teaspoon salt in a medium saucepan.
- Bring the mixture to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer until the water is absorbed and quinoa is tender, about 12–15 minutes.
- Remove the saucepan from heat, keep covered, and let the quinoa rest for 5 minutes.
- Fluff the quinoa with a fork and spread it out on a tray or large plate to cool for about 10 minutes.
- While the quinoa cools, add cherry tomatoes, cucumber, red onion, olives, feta, parsley, and mint to a large mixing bowl.
- In a small bowl, whisk together olive oil, lemon juice, dried oregano, black pepper, and 0.25 teaspoon salt.
- Add the cooled quinoa to the large mixing bowl with the vegetables and herbs.
- Pour the dressing over the salad and toss gently with a wooden spoon until everything is evenly coated.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.
- Serve immediately or refrigerate for at least 30 minutes for flavors to meld before serving.
Notes
For best results, let the salad come slightly toward room temperature before serving to maximize flavor, and crumble the feta just before mixing so it keeps some texture. You can easily customize by adding chickpeas for extra protein, swapping herbs based on what you have (like basil instead of mint), or using leftover cooked quinoa. Keep the dressing slightly on the tangy side because the quinoa and feta mellow the flavors once combined. Store leftovers in an airtight container in the fridge for up to three days, but add any extra fresh herbs and a small splash of lemon and oil right before serving to refresh the salad.
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