Dianne's Lemon-Feta Quinoa Salad recipe

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Ingredients

2 cups water
1 cup quinoa
½ teaspoon sea salt
⅔ cup halved grape tomatoes
½ cup crumbled feta cheese
¼ cup roasted unsalted sunflower seeds
¼ cup chopped fresh parsley
1 (2.25 ounce) can sliced black olives, drained
1 tablespoon minced shallot
3 tablespoons extra-virgin olive oil
3 tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon minced garlic
¼ teaspoon sea salt
¼ teaspoon fresh ground black pepper

Nutrition Info

230.5 calories
carbohydrate: 22 g
cholesterol: 11.1 mg
fat: 13.3 g
fiber: 2.8 g
protein: 6.6 g
saturatedFat: 3.3 g
servingSize: -
sodium: 479.1 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring water, quinoa, and 1/2 teaspoon sea salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Spread quinoa on a baking sheet and cool, about 30 minutes.

  2. Mix quinoa, tomatoes, feta cheese, sunflower seeds, parsley, olives, and shallot together in a large bowl.

  3. Whisk olive oil, lemon juice, mustard, garlic, 1/4 teaspoon sea salt, and pepper together in a bowl, pour over quinoa mixture and toss to coat.

Recipe Yield

6 servings

Recipe Note

This fresh, colorful, Greek-inspired salad is perfect for summertime, either as a dinner side dish or a vegetarian lunch entree. This salad can be served immediately, or covered and refrigerated to serve later.

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