![- 1 cup quinoa, rinsed - 2 cups vegetable broth (or water) - 1 cucumber, diced - 1 cup cherry tomatoes, halved - 1/2 red onion, finely chopped - 1 red bell pepper, diced - 1/4 cup Kalamata olives, sliced - 1/2 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped - 3 tablespoons olive oil - 2 tablespoons lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste In this recipe, you will find fresh, vibrant flavors. Quinoa is a great base. It is full of protein and fiber. The broth gives it a rich taste. Fresh veggies add crunch and color. Feta cheese brings a creamy, salty kick. Kalamata olives add a briny touch. You can adjust the dressing to your liking. Olive oil and lemon juice make it zesty. Dried oregano adds depth. Salt and pepper enhance all the flavors. This salad is simple to prepare. You can make it ahead of time. Feel free to mix and match vegetables. Use your favorites to make it your own. For the full recipe, check the detailed instructions. Bringing to Boil and Simmering Start by rinsing one cup of quinoa under cold water. This helps remove any bitter taste. In a medium saucepan, combine the rinsed quinoa with two cups of vegetable broth or water. Place the saucepan on the stove over medium-high heat. Bring the mixture to a boil. Once it starts to boil, reduce the heat to low. Cover the saucepan and let it simmer for about 15 minutes. The quinoa should absorb all the liquid and become fluffy. Fluffing and Cooling the Quinoa After cooking, remove the saucepan from heat. Let it sit for a few minutes, covered. Then, use a fork to fluff the quinoa gently. This will help separate the grains. Spread it out on a plate to cool down while you prepare the vegetables. Mixing the Fresh Ingredients In a large mixing bowl, combine the diced cucumber, halved cherry tomatoes, finely chopped red onion, diced red bell pepper, and sliced Kalamata olives. These fresh ingredients add great flavor and color to the salad. Stir them gently to mix. Incorporating the Quinoa Once the quinoa cools, add it to the bowl with the vegetables. Gently fold the quinoa into the mixture. This helps combine all the flavors without breaking the quinoa grains. Whisking the Ingredients Together In a small bowl, mix three tablespoons of olive oil, two tablespoons of lemon juice, one teaspoon of dried oregano, and salt and pepper to taste. Use a whisk to blend these ingredients well. This dressing will give your salad a fresh taste. Adding to the Salad Pour the dressing over the quinoa and vegetable mix. Toss everything together gently. Make sure the dressing coats all the ingredients. Finally, add the crumbled feta cheese and chopped parsley. Toss lightly to keep the feta intact. You now have a tasty and vibrant salad. For the full recipe, check the recipe section above. Adjusting Seasoning To make your savory quinoa salad shine, taste as you go. Start with salt and pepper. Add these slowly. You can always add more, but you can't take it away. You want a balance that brightens the fresh veggies. Fresh vs. Dried Herbs Using fresh herbs can bring a lively note. If you don’t have fresh herbs, dried ones work well too. Use about one-third the amount when using dried herbs. This keeps the flavor strong without overpowering the dish. Serving Suggestions When serving, use a large bowl. This lets the colors show. The red of the bell pepper and the green of the cucumber pop against the creamy feta. It makes your dish look fresh and inviting. Garnishing with Extra Ingredients Top your salad with extra feta and parsley. This adds flair and makes the dish look gourmet. A drizzle of olive oil and lemon juice before serving adds shine and flavor. Use Pre-Chopped Vegetables For faster prep, look for pre-chopped veggies. Many stores offer these, saving you time. You can spend more time enjoying your meal and less time in the kitchen. Meal Prep for Efficiency Make your salad ahead of time. It stores well in the fridge for a few days. Just keep the dressing separate until you're ready to eat. This keeps everything fresh and crunchy. For the full recipe, check out the [Full Recipe]. {{image_2}} For those with dietary needs, this salad can adapt easily. - Gluten-Free Alternatives: Quinoa is naturally gluten-free, so you're set! If you want a different base, try brown rice or millet. Both are gluten-free options that add a nice texture. - Vegan Modifications: To make this salad vegan, simply skip the feta cheese or use a plant-based feta. You can also add avocado for creaminess and healthy fats. Boost your salad with more flavors and nutrients. - Protein Boosters: Add chickpeas for a plant-based protein punch. If you prefer meat, grilled chicken or shrimp works well, too. These additions make the salad heartier and more filling. - Flavor Enhancements: Try adding fruits like diced mango or berries for a sweet touch. Nuts, such as almonds or walnuts, add crunch and healthy fats. These ingredients make your salad more exciting! The right dressing can take your salad to the next level. - Alternative Vinaigrettes: Experiment with balsamic or apple cider vinaigrettes for a tangy twist. You can mix oil, vinegar, and mustard for a simple yet tasty dressing. - Creamy Dressing Options: For a creamier touch, use yogurt or tahini. Both options add richness while keeping the dish fresh. To keep your Savory Quinoa Salad fresh, place leftovers in an airtight container. Store it in the fridge for up to four days. If you want to freeze it, put the salad in a freezer-safe bag. Remove as much air as possible and seal tightly. It can last up to three months in the freezer. For the best taste, enjoy your salad within the first couple of days. After four days, the vegetables may lose their crunch. Look for signs of spoilage like a sour smell or slimy texture. If you see these signs, it’s best to toss the salad. You can serve this salad cold or warm. If you prefer it warm, gently heat the quinoa in a pan with a splash of water or broth. If it seems dry, rehydrate the quinoa by adding a bit of liquid. Keep the feta cheese and fresh veggies out until just before serving for the best flavor. For more detailed cooking steps, refer to the Full Recipe. Quinoa usually cooks in about 15 minutes. Start by bringing it to a boil with vegetable broth or water. Once it boils, lower the heat, cover, and let it simmer. After 15 minutes, check if the liquid is absorbed. The quinoa should be fluffy and ready to cool. Yes, you can make this salad ahead of time. Prepare the quinoa and chop the vegetables. Mix everything, but add the feta cheese just before serving. This keeps the salad fresh. It tastes even better after the flavors meld together in the fridge for a few hours. If you don’t have feta cheese, you can use goat cheese or a vegan cheese option. Both will give a nice creamy texture. You could also try ricotta or even a sprinkle of nutritional yeast for a cheesy flavor without dairy. Yes, this salad is gluten-free. Quinoa is a gluten-free grain. Just make sure your vegetable broth is also gluten-free. This makes the salad a great choice for those with gluten sensitivities. Absolutely! You can add chickpeas, grilled chicken, or shrimp for extra protein. Tofu or tempeh works well too. This will make the salad more filling and turn it into a complete meal. This blog post covered a tasty quinoa salad. We discussed key ingredients, cooking steps, and dressing tips. You learned how to combine fresh vegetables and quinoa for a flavorful meal. Plus, we explored variations and storage tips to keep your dish fresh. Remember, you can customize this salad to fit your diet. Try adding proteins or using different dressings. Enjoy experimenting with flavors and ingredients. You now have all the tools to create this healthy salad!](https://cookingwells.com/wp-content/uploads/2025/05/ecb3a612-a1d1-4e07-a2d0-d8f29ed164ac-768x768.webp)
Looking for a simple and fresh dish? My Savory Quinoa Salad with Feta is the answer! Packed with colorful vegetables, creamy feta, and zesty dressing, this salad bursts with flavor. Whether you’re preparing a quick lunch or a side dish for dinner, this recipe fits the bill. Follow along as I guide you through easy steps and helpful tips for a perfect bite every time. Let’s get started!
Ingredients
Complete Ingredients List
Quinoa and Broth
– 1 cup quinoa, rinsed
– 2 cups vegetable broth (or water)
Fresh Vegetables
– 1 cucumber, diced
– 1 cup cherry tomatoes, halved
– 1/2 red onion, finely chopped
– 1 red bell pepper, diced
Feta and Olives
– 1/4 cup Kalamata olives, sliced
– 1/2 cup feta cheese, crumbled
Seasoning and Dressing
– 1/4 cup fresh parsley, chopped
– 3 tablespoons olive oil
– 2 tablespoons lemon juice
– 1 teaspoon dried oregano
– Salt and pepper to taste
In this recipe, you will find fresh, vibrant flavors. Quinoa is a great base. It is full of protein and fiber. The broth gives it a rich taste. Fresh veggies add crunch and color. Feta cheese brings a creamy, salty kick. Kalamata olives add a briny touch.
You can adjust the dressing to your liking. Olive oil and lemon juice make it zesty. Dried oregano adds depth. Salt and pepper enhance all the flavors.
This salad is simple to prepare. You can make it ahead of time. Feel free to mix and match vegetables. Use your favorites to make it your own. For the full recipe, check the detailed instructions.
Step-by-Step Instructions
Cooking the Quinoa
Bringing to Boil and Simmering
Start by rinsing one cup of quinoa under cold water. This helps remove any bitter taste. In a medium saucepan, combine the rinsed quinoa with two cups of vegetable broth or water. Place the saucepan on the stove over medium-high heat. Bring the mixture to a boil. Once it starts to boil, reduce the heat to low. Cover the saucepan and let it simmer for about 15 minutes. The quinoa should absorb all the liquid and become fluffy.
Fluffing and Cooling the Quinoa
After cooking, remove the saucepan from heat. Let it sit for a few minutes, covered. Then, use a fork to fluff the quinoa gently. This will help separate the grains. Spread it out on a plate to cool down while you prepare the vegetables.
Combining the Vegetables
Mixing the Fresh Ingredients
In a large mixing bowl, combine the diced cucumber, halved cherry tomatoes, finely chopped red onion, diced red bell pepper, and sliced Kalamata olives. These fresh ingredients add great flavor and color to the salad. Stir them gently to mix.
Incorporating the Quinoa
Once the quinoa cools, add it to the bowl with the vegetables. Gently fold the quinoa into the mixture. This helps combine all the flavors without breaking the quinoa grains.
Making the Dressing
Whisking the Ingredients Together
In a small bowl, mix three tablespoons of olive oil, two tablespoons of lemon juice, one teaspoon of dried oregano, and salt and pepper to taste. Use a whisk to blend these ingredients well. This dressing will give your salad a fresh taste.
Adding to the Salad
Pour the dressing over the quinoa and vegetable mix. Toss everything together gently. Make sure the dressing coats all the ingredients. Finally, add the crumbled feta cheese and chopped parsley. Toss lightly to keep the feta intact. You now have a tasty and vibrant salad. For the full recipe, check the recipe section above.
Tips & Tricks
Perfecting Flavor Profiles
Adjusting Seasoning
To make your savory quinoa salad shine, taste as you go. Start with salt and pepper. Add these slowly. You can always add more, but you can’t take it away. You want a balance that brightens the fresh veggies.
Fresh vs. Dried Herbs
Using fresh herbs can bring a lively note. If you don’t have fresh herbs, dried ones work well too. Use about one-third the amount when using dried herbs. This keeps the flavor strong without overpowering the dish.
Presentation Ideas
Serving Suggestions
When serving, use a large bowl. This lets the colors show. The red of the bell pepper and the green of the cucumber pop against the creamy feta. It makes your dish look fresh and inviting.
Garnishing with Extra Ingredients
Top your salad with extra feta and parsley. This adds flair and makes the dish look gourmet. A drizzle of olive oil and lemon juice before serving adds shine and flavor.
Quick Preparation Techniques
Use Pre-Chopped Vegetables
For faster prep, look for pre-chopped veggies. Many stores offer these, saving you time. You can spend more time enjoying your meal and less time in the kitchen.
Meal Prep for Efficiency
Make your salad ahead of time. It stores well in the fridge for a few days. Just keep the dressing separate until you’re ready to eat. This keeps everything fresh and crunchy.
For the full recipe, check out the [Full Recipe].
Variations
Dietary Substitutions
For those with dietary needs, this salad can adapt easily.
– Gluten-Free Alternatives: Quinoa is naturally gluten-free, so you’re set! If you want a different base, try brown rice or millet. Both are gluten-free options that add a nice texture.
– Vegan Modifications: To make this salad vegan, simply skip the feta cheese or use a plant-based feta. You can also add avocado for creaminess and healthy fats.
Additional Ingredients
Boost your salad with more flavors and nutrients.
– Protein Boosters: Add chickpeas for a plant-based protein punch. If you prefer meat, grilled chicken or shrimp works well, too. These additions make the salad heartier and more filling.
– Flavor Enhancements: Try adding fruits like diced mango or berries for a sweet touch. Nuts, such as almonds or walnuts, add crunch and healthy fats. These ingredients make your salad more exciting!
Different Dressings
The right dressing can take your salad to the next level.
– Alternative Vinaigrettes: Experiment with balsamic or apple cider vinaigrettes for a tangy twist. You can mix oil, vinegar, and mustard for a simple yet tasty dressing.
– Creamy Dressing Options: For a creamier touch, use yogurt or tahini. Both options add richness while keeping the dish fresh.
Storage Info
How to Store Leftovers
To keep your Savory Quinoa Salad fresh, place leftovers in an airtight container. Store it in the fridge for up to four days. If you want to freeze it, put the salad in a freezer-safe bag. Remove as much air as possible and seal tightly. It can last up to three months in the freezer.
Storage Duration
For the best taste, enjoy your salad within the first couple of days. After four days, the vegetables may lose their crunch. Look for signs of spoilage like a sour smell or slimy texture. If you see these signs, it’s best to toss the salad.
Reheating Instructions
You can serve this salad cold or warm. If you prefer it warm, gently heat the quinoa in a pan with a splash of water or broth. If it seems dry, rehydrate the quinoa by adding a bit of liquid. Keep the feta cheese and fresh veggies out until just before serving for the best flavor. For more detailed cooking steps, refer to the Full Recipe.
FAQs
How long does quinoa take to cook?
Quinoa usually cooks in about 15 minutes. Start by bringing it to a boil with vegetable broth or water. Once it boils, lower the heat, cover, and let it simmer. After 15 minutes, check if the liquid is absorbed. The quinoa should be fluffy and ready to cool.
Can I make this salad ahead of time?
Yes, you can make this salad ahead of time. Prepare the quinoa and chop the vegetables. Mix everything, but add the feta cheese just before serving. This keeps the salad fresh. It tastes even better after the flavors meld together in the fridge for a few hours.
What can I substitute for feta cheese?
If you don’t have feta cheese, you can use goat cheese or a vegan cheese option. Both will give a nice creamy texture. You could also try ricotta or even a sprinkle of nutritional yeast for a cheesy flavor without dairy.
Is this salad gluten-free?
Yes, this salad is gluten-free. Quinoa is a gluten-free grain. Just make sure your vegetable broth is also gluten-free. This makes the salad a great choice for those with gluten sensitivities.
Can I add protein to this salad?
Absolutely! You can add chickpeas, grilled chicken, or shrimp for extra protein. Tofu or tempeh works well too. This will make the salad more filling and turn it into a complete meal.
This blog post covered a tasty quinoa salad. We discussed key ingredients, cooking steps, and dressing tips. You learned how to combine fresh vegetables and quinoa for a flavorful meal. Plus, we explored variations and storage tips to keep your dish fresh. Remember, you can customize this salad to fit your diet. Try adding proteins or using different dressings. Enjoy experimenting with flavors and ingredients. You now have all the tools to create this healthy salad!
![- 1 cup quinoa, rinsed - 2 cups vegetable broth (or water) - 1 cucumber, diced - 1 cup cherry tomatoes, halved - 1/2 red onion, finely chopped - 1 red bell pepper, diced - 1/4 cup Kalamata olives, sliced - 1/2 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped - 3 tablespoons olive oil - 2 tablespoons lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste In this recipe, you will find fresh, vibrant flavors. Quinoa is a great base. It is full of protein and fiber. The broth gives it a rich taste. Fresh veggies add crunch and color. Feta cheese brings a creamy, salty kick. Kalamata olives add a briny touch. You can adjust the dressing to your liking. Olive oil and lemon juice make it zesty. Dried oregano adds depth. Salt and pepper enhance all the flavors. This salad is simple to prepare. You can make it ahead of time. Feel free to mix and match vegetables. Use your favorites to make it your own. For the full recipe, check the detailed instructions. Bringing to Boil and Simmering Start by rinsing one cup of quinoa under cold water. This helps remove any bitter taste. In a medium saucepan, combine the rinsed quinoa with two cups of vegetable broth or water. Place the saucepan on the stove over medium-high heat. Bring the mixture to a boil. Once it starts to boil, reduce the heat to low. Cover the saucepan and let it simmer for about 15 minutes. The quinoa should absorb all the liquid and become fluffy. Fluffing and Cooling the Quinoa After cooking, remove the saucepan from heat. Let it sit for a few minutes, covered. Then, use a fork to fluff the quinoa gently. This will help separate the grains. Spread it out on a plate to cool down while you prepare the vegetables. Mixing the Fresh Ingredients In a large mixing bowl, combine the diced cucumber, halved cherry tomatoes, finely chopped red onion, diced red bell pepper, and sliced Kalamata olives. These fresh ingredients add great flavor and color to the salad. Stir them gently to mix. Incorporating the Quinoa Once the quinoa cools, add it to the bowl with the vegetables. Gently fold the quinoa into the mixture. This helps combine all the flavors without breaking the quinoa grains. Whisking the Ingredients Together In a small bowl, mix three tablespoons of olive oil, two tablespoons of lemon juice, one teaspoon of dried oregano, and salt and pepper to taste. Use a whisk to blend these ingredients well. This dressing will give your salad a fresh taste. Adding to the Salad Pour the dressing over the quinoa and vegetable mix. Toss everything together gently. Make sure the dressing coats all the ingredients. Finally, add the crumbled feta cheese and chopped parsley. Toss lightly to keep the feta intact. You now have a tasty and vibrant salad. For the full recipe, check the recipe section above. Adjusting Seasoning To make your savory quinoa salad shine, taste as you go. Start with salt and pepper. Add these slowly. You can always add more, but you can't take it away. You want a balance that brightens the fresh veggies. Fresh vs. Dried Herbs Using fresh herbs can bring a lively note. If you don’t have fresh herbs, dried ones work well too. Use about one-third the amount when using dried herbs. This keeps the flavor strong without overpowering the dish. Serving Suggestions When serving, use a large bowl. This lets the colors show. The red of the bell pepper and the green of the cucumber pop against the creamy feta. It makes your dish look fresh and inviting. Garnishing with Extra Ingredients Top your salad with extra feta and parsley. This adds flair and makes the dish look gourmet. A drizzle of olive oil and lemon juice before serving adds shine and flavor. Use Pre-Chopped Vegetables For faster prep, look for pre-chopped veggies. Many stores offer these, saving you time. You can spend more time enjoying your meal and less time in the kitchen. Meal Prep for Efficiency Make your salad ahead of time. It stores well in the fridge for a few days. Just keep the dressing separate until you're ready to eat. This keeps everything fresh and crunchy. For the full recipe, check out the [Full Recipe]. {{image_2}} For those with dietary needs, this salad can adapt easily. - Gluten-Free Alternatives: Quinoa is naturally gluten-free, so you're set! If you want a different base, try brown rice or millet. Both are gluten-free options that add a nice texture. - Vegan Modifications: To make this salad vegan, simply skip the feta cheese or use a plant-based feta. You can also add avocado for creaminess and healthy fats. Boost your salad with more flavors and nutrients. - Protein Boosters: Add chickpeas for a plant-based protein punch. If you prefer meat, grilled chicken or shrimp works well, too. These additions make the salad heartier and more filling. - Flavor Enhancements: Try adding fruits like diced mango or berries for a sweet touch. Nuts, such as almonds or walnuts, add crunch and healthy fats. These ingredients make your salad more exciting! The right dressing can take your salad to the next level. - Alternative Vinaigrettes: Experiment with balsamic or apple cider vinaigrettes for a tangy twist. You can mix oil, vinegar, and mustard for a simple yet tasty dressing. - Creamy Dressing Options: For a creamier touch, use yogurt or tahini. Both options add richness while keeping the dish fresh. To keep your Savory Quinoa Salad fresh, place leftovers in an airtight container. Store it in the fridge for up to four days. If you want to freeze it, put the salad in a freezer-safe bag. Remove as much air as possible and seal tightly. It can last up to three months in the freezer. For the best taste, enjoy your salad within the first couple of days. After four days, the vegetables may lose their crunch. Look for signs of spoilage like a sour smell or slimy texture. If you see these signs, it’s best to toss the salad. You can serve this salad cold or warm. If you prefer it warm, gently heat the quinoa in a pan with a splash of water or broth. If it seems dry, rehydrate the quinoa by adding a bit of liquid. Keep the feta cheese and fresh veggies out until just before serving for the best flavor. For more detailed cooking steps, refer to the Full Recipe. Quinoa usually cooks in about 15 minutes. Start by bringing it to a boil with vegetable broth or water. Once it boils, lower the heat, cover, and let it simmer. After 15 minutes, check if the liquid is absorbed. The quinoa should be fluffy and ready to cool. Yes, you can make this salad ahead of time. Prepare the quinoa and chop the vegetables. Mix everything, but add the feta cheese just before serving. This keeps the salad fresh. It tastes even better after the flavors meld together in the fridge for a few hours. If you don’t have feta cheese, you can use goat cheese or a vegan cheese option. Both will give a nice creamy texture. You could also try ricotta or even a sprinkle of nutritional yeast for a cheesy flavor without dairy. Yes, this salad is gluten-free. Quinoa is a gluten-free grain. Just make sure your vegetable broth is also gluten-free. This makes the salad a great choice for those with gluten sensitivities. Absolutely! You can add chickpeas, grilled chicken, or shrimp for extra protein. Tofu or tempeh works well too. This will make the salad more filling and turn it into a complete meal. This blog post covered a tasty quinoa salad. We discussed key ingredients, cooking steps, and dressing tips. You learned how to combine fresh vegetables and quinoa for a flavorful meal. Plus, we explored variations and storage tips to keep your dish fresh. Remember, you can customize this salad to fit your diet. Try adding proteins or using different dressings. Enjoy experimenting with flavors and ingredients. You now have all the tools to create this healthy salad!](https://cookingwells.com/wp-content/uploads/2025/05/ecb3a612-a1d1-4e07-a2d0-d8f29ed164ac-250x250.webp)
