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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!
Course Salad
Cuisine Mediterranean, Vegetarian
Keyword Quinoa Salad with Feta
Prep Time 25 minutes
Cook Time 20 minutes
Cool Done Quinoa 15 minutes
Total Time 45 minutes
Servings 6 - 1 cup servings
Calories 291kcal



  • 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


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.


  • 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.


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