Go Back
- Quinoa and Base Ingredients - 1 cup quinoa, thoroughly rinsed - 2 cups vegetable broth (or water) - Fresh Vegetables - 1 medium cucumber, diced into small pieces - 1 cup cherry tomatoes, halved - 1/2 medium red onion, finely chopped - 1 medium red bell pepper, diced - 1/4 cup Kalamata olives, pitted and sliced - Dressing and Seasoning - 3 tablespoons extra virgin olive oil - 2 tablespoons freshly squeezed lemon juice - 1 teaspoon dried oregano - Salt and freshly ground black pepper to taste - Feta and Garnishes - 1/2 cup feta cheese, crumbled - 1/4 cup fresh parsley, finely chopped Gathering the right ingredients makes cooking easy and fun. Start with the quinoa, which is the base of this dish. Rinse it well to remove any bitterness. Next, choose fresh vegetables that add color and crunch. The cucumber and cherry tomatoes bring freshness. The red onion and bell pepper add a sweet crunch. Kalamata olives add a briny taste that contrasts nicely with the other veggies. For the dressing, olive oil and lemon juice are key. They add a rich and zesty flavor. The oregano gives a hint of earthiness. Finally, the feta cheese adds creaminess and saltiness. Fresh parsley adds a pop of color and bright flavor. You can find the full recipe in the recipe section. Enjoy! To begin, rinse 1 cup of quinoa under cold water. This step removes any bitterness. In a medium-sized saucepan, add the rinsed quinoa and 2 cups of vegetable broth or water. Place it over medium-high heat. Bring the mixture to a boil. Once it boils, lower the heat. Cover the pot and let it simmer for about 15 minutes. The quinoa should absorb the liquid and look fluffy when done. After cooking, remove the pot from heat. Let the quinoa cool for a few minutes. Use a fork to fluff the quinoa gently. This helps separate the grains and keeps it light. In a large mixing bowl, add the chopped vegetables. Use 1 medium cucumber, diced into small pieces, 1 cup of halved cherry tomatoes, 1/2 medium red onion, finely chopped, and 1 medium red bell pepper, diced. Also, include 1/4 cup of sliced Kalamata olives. Mix gently to combine everything evenly. Once the quinoa is cool, add it to the bowl with the vegetables. This step makes sure all those great flavors blend together. In a small bowl, whisk together 3 tablespoons of extra virgin olive oil, 2 tablespoons of freshly squeezed lemon juice, and 1 teaspoon of dried oregano. Add a pinch of salt and black pepper. Whisk until the dressing is well mixed. Drizzle the dressing over the quinoa and vegetable mix. Carefully toss everything together. Make sure not to mash the quinoa or break the vegetables. You want to keep it fresh and vibrant. Now, gently fold in 1/2 cup of crumbled feta cheese and 1/4 cup of finely chopped parsley. Mix lightly to ensure even distribution. Taste the salad and adjust the seasoning if needed. You can add more salt, pepper, or lemon juice to your liking. You can find the full recipe above to help guide you through each step. - Avoiding Mushiness To keep quinoa fluffy, rinse it well before cooking. Use a fine mesh strainer to remove the saponins, which can make it bitter. Cook quinoa in a 2:1 liquid-to-quinoa ratio. Avoid overcooking; once the water is absorbed, remove it from heat. - Fluffing Techniques After cooking, let it sit covered for five minutes. Then, use a fork to fluff the quinoa gently. This separates the grains and gives it a light texture. Avoid stirring too harshly, as this can make it mushy. - Adjusting Seasoning Taste the salad before serving. Adjust salt, pepper, and lemon juice as needed. This helps elevate the flavors of the ingredients. A little more seasoning can make a big difference. - Additional Flavor Boosters Add a teaspoon of garlic powder or a sprinkle of red pepper flakes for extra flavor. Fresh herbs like dill or basil can also enhance the taste. Experiment with these additions to find your favorite mix. - Serving Tips Serve the salad in a large, shallow bowl. This allows guests to see the colorful layers of ingredients. You can also use a platter for a more casual look. - Garnishing Ideas Top the salad with extra crumbled feta and a sprinkle of fresh parsley. For a pop of color, add lemon wedges on the side. Drizzle a bit of olive oil just before serving for a glossy finish. This makes your salad not just tasty but also beautiful. {{image_4}} Alternative Vegetables You can mix and match the veggies in your salad. Try adding: - Zucchini, diced - Carrots, shredded - Spinach or arugula for greens - Peas for a sweet crunch Each swap brings a new taste and texture. Experiment to find your favorite blend. Different Cheese Options Feta adds a nice tang, but feel free to swap it out. Good alternatives are: - Goat cheese for creaminess - Mozzarella for a milder flavor - Parmesan for a deeper taste Choose based on what you like or have on hand. Adding Herbs and Spices Herbs can bring fresh flavors to your salad. Try adding: - Fresh basil for a sweet note - Cilantro for a bright taste - Mint for a refreshing twist You can also use spices like cumin or smoked paprika for added depth. Incorporating Proteins Want to make it a full meal? Add some protein. Great options include: - Grilled chicken for heartiness - Chickpeas for a plant-based protein - Shrimp for a seafood twist These additions turn your salad into a satisfying dish. You can find the full recipe to start creating your perfect mix. To keep your savory quinoa salad fresh, store it in the fridge. Use a tight lid. This will help keep out air and moisture. The salad lasts about 3 to 4 days. Make sure to check for any signs of spoilage before eating. If you want to save it longer, freeze the salad. However, avoid freezing feta cheese, as it can change texture. To freeze, place the salad in a safe freezer bag. Remove as much air as possible before sealing. You can freeze it for up to 2 months. To keep your quinoa salad crisp, store the dressing separately. Add it only when you are ready to serve. This keeps the veggies crunchy. For extra freshness, use fresh herbs like parsley right before serving. This will enhance the flavor and look of your dish. For the full recipe and more details, check out the savory quinoa salad with feta. Yes, you can make this salad ahead of time. It tastes great when chilled. Just prepare it and store it in the fridge. This way, the flavors blend well. I enjoy making it a day before serving. The salad lasts about three to four days in the fridge. Keep it in an airtight container. If you notice the veggies getting soft, it’s time to toss it. Freshness is key for the best taste. This salad pairs well with grilled chicken or fish. You can also serve it with crusty bread. It complements roasted vegetables and dips, like hummus. A light soup also makes a nice side. Yes, this recipe is naturally gluten-free. Quinoa is a gluten-free grain. You can enjoy this salad without any worries about gluten. Just ensure your other ingredients are also gluten-free. For meal prep, divide the salad into single-serving containers. Add the dressing separately to keep it fresh. You can swap in different veggies based on your taste. Try adding beans for extra protein. For the full recipe, check the link. This blog post shared how to make a delicious quinoa salad. You learned about the key ingredients, like fresh veggies and dressing. I outlined step-by-step instructions for cooking and mixing everything together. I also offered tips to improve texture and flavor. You can add swaps or variations to make it your own. With proper storage tips, you can keep it fresh for days. Try these ideas, and enjoy creating your best salad!

- Savory Quinoa Salad with Feta

Elevate your meals with this Savory Quinoa Salad with Feta, a fresh and vibrant dish that’s packed with colorful veggies and creamy feta. Perfect for quick lunches or gatherings, this salad is not just delicious but also nutritious. Discover the easy steps to create this delightful salad and learn tips for enhancing flavors and presentation. Click through to explore the full recipe and get inspired to make this tasty dish today!
Print Recipe Pin Recipe

Ingredients
  

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth (or water)

1 medium cucumber, diced into small pieces

1 cup cherry tomatoes, halved

1/2 medium red onion, finely chopped

1 medium red bell pepper, diced

1/4 cup Kalamata olives, pitted and sliced

1/2 cup feta cheese, crumbled

1/4 cup fresh parsley, finely chopped

3 tablespoons extra virgin olive oil

2 tablespoons freshly squeezed lemon juice

1 teaspoon dried oregano

Salt and freshly ground black pepper to taste

Instructions
 

In a medium-sized saucepan, add the rinsed quinoa and vegetable broth (or water). Place over medium-high heat and bring the mixture to a vigorous boil.

    Once the liquid reaches a boil, reduce the heat to low, cover with a lid, and let it simmer gently for approximately 15 minutes or until all the liquid has been absorbed and the quinoa appears fluffy. Remove from heat and allow to cool.

      In a large mixing bowl, combine the diced cucumber, halved cherry tomatoes, chopped red onion, diced red bell pepper, and sliced Kalamata olives. Mix gently to distribute the ingredients evenly.

        Once the quinoa is cool, fluff it with a fork to separate the grains. Add the fluffed quinoa to the bowl filled with the mixed vegetables.

          In a small mixing bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, dried oregano, and a pinch of salt and pepper. Drizzle this dressing over the quinoa and vegetable mixture.

            Carefully toss all the ingredients together until they are thoroughly combined, taking care not to mash the quinoa or break the vegetables.

              Gently fold in the crumbled feta cheese and chopped parsley, mixing lightly to ensure even distribution without crumbling the feta further.

                Taste the salad and adjust the seasoning if necessary, adding more salt, pepper, or lemon juice to your preference.

                  Prep Time, Total Time, Servings: 15 min | 30 min | Serves 4

                    - Presentation Tips: Serve the salad in a large shallow bowl or a platter. Garnish with additional crumbled feta and a sprinkle of fresh parsley on top for a colorful finishing touch. For an extra burst of flavor, drizzle with a bit more olive oil and lemon juice just before serving.