Description
A refreshing and vibrant Quinoa Feta Salad combining fluffy quinoa with crisp cucumber, sweet cherry tomatoes, and tangy feta cheese, all tossed in a zesty lemon-oregano dressing. Perfect as a light lunch or a side dish, this salad is packed with fresh herbs and colorful vegetables for a nutritious and satisfying meal.
Ingredients
Scale
Quinoa
- 1 cup dry quinoa
- 2 cups water
Vegetables & Herbs
- 1 English cucumber, diced
- 2 cups cherry tomatoes, halved
- 1 red bell pepper, diced
- ½ small red onion, finely chopped
- ¼ cup fresh parsley, chopped
- ¼ cup fresh mint, chopped
Cheese
- 4 oz block feta cheese, crumbled
Dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp dried oregano
- 1 small garlic clove, minced
- ¼ tsp fine sea salt
- Freshly ground black pepper, to taste
Instructions
- Cook the Quinoa: Rinse the quinoa thoroughly under cold water to remove its natural coating, then combine it with 2 cups of water in a medium saucepan. Bring to a boil, reduce the heat to low, cover, and simmer gently for 12 to 15 minutes until the quinoa is tender and the water has been fully absorbed. Remove the pot from heat, keep covered, and let it stand for 5 minutes.
- Cool the Quinoa: Fluff the cooked quinoa with a fork to separate the grains, then spread it out on a baking sheet to cool completely at room temperature. This helps to avoid clumping and keeps the salad fresh.
- Prepare the Dressing: In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, dried oregano, minced garlic, sea salt, and freshly ground black pepper. Set this dressing aside for about 10 minutes to allow the flavors to meld.
- Soak the Onion: Place the finely chopped red onion in cold water and let it soak for 5 minutes. This process mellows its sharpness. After soaking, drain the onion thoroughly.
- Prepare the Vegetables and Herbs: Dice the cucumber and red bell pepper, halve the cherry tomatoes, and chop the fresh parsley and mint. Combine all these vegetables and herbs in a large mixing bowl.
- Combine Salad Components: Add the cooled quinoa and half of the crumbled feta cheese to the bowl with the vegetables and herbs.
- Toss Salad and Adjust Seasoning: Pour the prepared dressing over the salad ingredients and gently toss everything together to coat evenly. Taste the salad and adjust seasoning as needed with additional salt or lemon juice to balance the flavors.
- Serve: Finally, sprinkle the remaining crumbled feta cheese on top as a garnish, and serve immediately for a fresh and flavorful salad.
Notes
- Soaking the red onion helps reduce its bite for a milder flavor.
- Letting the quinoa cool completely prevents the salad from becoming mushy.
- This salad can be made a few hours ahead and chilled for better flavor melding.
- For a vegan version, substitute feta cheese with a plant-based alternative or omit it.
- Add toasted nuts like pine nuts or walnuts for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: quinoa salad, feta salad, Mediterranean salad, healthy salad, vegetarian salad, easy quinoa recipe, summer salad
