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    Home » All Recipes » Salads

    Colorful Quinoa Salad with Feta

    Last updated on December 7, 2019. Originally posted on May 8, 2019 By Deb Delozier 2 Comments

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    collage of 2 different bowls of quinoa salad with colorful veggies and feta cheese

    This Colorful Quinoa Salad with Feta will brighten your day with pops of color and flavor from fresh tomatoes, Persian cucumbers, yellow bell peppers, kalamata olives and feta cheese.

    bowl of quinoa salad with feta and colorful veggies

    Quinoa Salad with Feta is a tasty little ray of sunshine in a salad bowl. It’s healthy and inviting and oh so pleasing to the taste buds!

    We Eat With Our Eyes First

    When a meal is pretty to look at, that eye appeal goes a long way to enhance our mood and enjoyment, don’t you agree? This Quinoa Salad with Feta and colorful veggies is a perfect example of “eating the rainbow”. It makes a great impression on our senses – EAT ME!

    Versatile Quinoa

    Quinoa is very versatile, simple to make and so good for us. It’s gluten-free and it’s one of the most nutritious and high in protein “grains”.

    It’s so light and fluffy. Along with fresh crisp vegetables and a tasty dressing, it’s perfect for a lunch, picnic or a light supper.

    This salad is easy to make and it’s so refreshing. It has the right balance of crunch and comfort. Kalamata olives and feta cheese fill out the umami factor for this satisfying savory dish.

    INGREDIENTS FOR QUINOA SALAD WITH FETA

    • Quinoa
    • Fresh cherry or grape tomatoes
    • Persian cucumbers or cucumbers of your choice
    • Yellow bell pepper
    • Red onion
    • Kalamata olives
    • Feta cheese

    And for the Dressing:

    • Fresh lime juice
    • Olive oil
    • Fresh garlic
    • Fresh parsley
    • Dijon mustard
    • Honey or agave
    • Sesame seeds

    HOW TO MAKE THIS SALAD

    •  1: First of all make and cool your quinoa and set aside
    •  2: The next thing you’ll want to do is prepare the dressing so all the flavors have time to blend and make a very tasty dressing.
    •  3: While your dressing flavors are melding, it’s time to prepare the veggies – In a large bowl add chopped cherry tomatoes, rounds of Persian cucumbers, diced yellow bell pepper and red onion and sliced Kalamata olives.
    •  4: Add the veggies and olives to the quinoa and stir together gently. Then stir in the dressing to combine it all.
    •  5: *The last thing you’ll do is sprinkle the crumbled feta cheese over the top of the salad. Gently stir it in so it stays in larger pieces and isn’t broken up in tiny pieces.
    •  6: And there you have it! It’s delicious to eat right away or chilled.

    Always a good time…

    I don’t know about you, but a lot of times I’m not in the mood for a heavy meal in the evening. A light and fresh quinoa salad really fits the bill. Also, I’ve been known to eat this salad for breakfast… just sayin’ 😉

    Quinoa Salad with Feta is a great choice for making ahead. It will keep nicely in the refrigerator for 2 – 3 days. And it’s good as a side dish and also it’s a great choice for taking along in a container to work or school. It travels well!

    And I don’t want to forget to mention – take this quinoa salad to a potluck, cookout, picnic or any get- together.  You’ll have a winner and an empty bowl when it’s over!

    Here is the recipe:

    bowl of quinoa salad with feta and colorful veggies
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    5 from 2 votes

    Colorful Quinoa Salad with Feta

    This Quinoa Salad with Feta is easy to make and it's colorful and delicious. Take this to a get-together and the bowl will be empty when it's over!
    Prep Time25 minutes mins
    Cook Time20 minutes mins
    Cool Done Quinoa15 minutes mins
    Total Time45 minutes mins
    Course: Salad
    Cuisine: Mediterranean, Vegetarian
    Keyword: Quinoa Salad with Feta
    Servings: 6 - 1 cup servings
    Calories: 291kcal
    Author: Deb Delozier | Vegelicious KItchen

    Ingredients

    Dressing

    • 1/4 cup fresh lime juice
    • 3 Tbsp olive oil
    • 3 cloves garlic, minced
    • 1 Tbsp fresh parsley, minced
    • 1 tsp Dijon mustard
    • 2 tsp honey or agave
    • 1 tsp sesame seeds
    • a few pinches of salt

    Quinoa Salad with Feta

    • 3 cups cooked and cooled quinoa
    • 3/4 cup kalamata olives, sliced
    • 1 cup Persian cucumbers, cut in rounds (1/8" to 1/4" thick)
    • 1/4 cup red onion, diced very small
    • 1/4 cup yellow bell pepper, diced
    • 1 cup tomatoes, cherry or grape, cut in 1/2 or 1/3
    • 1 Tbsp fresh chopped oregano, (optional)
    • 1 cup feta cheese, crumbled
    • salt & pepper to taste

    Instructions

    Dressing - Make First

    • In a jar, with a tight fitting lid, at least 8 oz. size, combine the fresh lime juice, olive oil, garlic, parsley, Dijon mustard, honey, sesame seeds and salt.
    • Stir together very well to combine all the ingredients. Put in the refrigerator while you prepare the rest of the ingredients. Shake the dressing every 5 minutes or so if you can to help blend the flavors. If not, shake or stir well before dressing the salad.

    Quinoa

    • Make the quinoa according to package directions.
      When it's cooked, spoon it into a large bowl and place the bowl on a wire cooing rack to let the quinoa cool down. Gently stir it regularly - or tossing it with 2 forks works well to cool it down also  - whichever you prefer. **You can also put the bowl in the refrigerator to cool faster.**

    Put It All Together

    • While the quinoa is cooking, prepare the vegetables, olives and feta cheese
    • When the quinoa is cooled, add it to a large clean bowl.
    • Combine cucumber rounds, red onion, yellow bell peppers, cherry tomatoes, Kalamata olives and optional fresh oregano in another bowl.
    • Stir the veggies into the quinoa, pour the dressing over this mixture, and gently stir together to combine. Taste for salt and pepper and add some if needed. 
    • Add the crumbled feta cheese and stir it in gently.
    • Serve right away or refrigerate and serve chilled. This will last in the refrigerator for 2 - 3 days.

    Nutrition

    Serving: 1cup | Calories: 291kcal | Carbohydrates: 28g | Protein: 8g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 562mg | Potassium: 312mg | Fiber: 3g | Sugar: 5g | Vitamin A: 390IU | Vitamin C: 22.4mg | Calcium: 173mg | Iron: 2.3mg
    DID YOU MAKE THIS RECIPE?Tag @vegeliciouskitchen on Instagram and hashtag it #vegeliciouskitchenrecipe so I can see your creation!

    *Please note that the nutrition information provided is just a close estimate using an online nutrition calculator.*

    Inspired by: The Roasted Root

    I hope you enjoy this flavorful salad as much as we do!

    Other Popular Salads on Vegelicious Kitchen:

    Zoodles alla Checca

    Vegan Quinoa Salad

    Did you make this recipe?

    Please let me know how this Quinoa Salad with Feta turned out for you or if you would like to try it. A comment and a rating below would be greatly appreciated. I’d love to hear from you!

    Thanks friends,

     

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    Comments

    1. Karly

      July 14, 2019 at 7:18 am

      I love this colorful dish! I definitely eat with my eyes. Thanks for sharing,

      Reply
      • Deb | Vegelicious Kitchen

        July 14, 2019 at 8:42 am

        Hi Karly! – thanks so much for stopping by and for your lovely comment!

        Reply

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    Hi! I'm Deb. Welcome to VEGELICIOUS KITCHEN where I share mostly quick and easy whole food vegetarian and vegan recipes. I'm a mostly savory recipe kinda gal, but there will also be some sweet treats here too! Read More…

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