Colorful Quinoa Salad with Feta

bowl of quinoa salad with feta and colorful veggies

5 from 2 votes

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

Cook Time 20

Cool Done Quinoa 15

Total Time 45

Servings - 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