Dianne's Lemon-Feta Quinoa Salad

Dianne's Lemon-Feta Quinoa Salad


"This fresh, colorful, Greek-inspired salad is perfect for summertime, either as a dinner side dish, or a vegetarian lunch entree."
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45 m servings
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Original recipe yields 6 servings

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  1. In a medium saucepan, combine the quinoa, water and 1/2 teaspoon sea salt. Bring to a boil over high heat. Reduce heat, cover and simmer for 15 minutes, until the water has been absorbed. Spread quinoa on a cookie sheet and allow to cool, about 30 minutes.
  2. Once quinoa has cooled, transfer to a large bowl. Add tomatoes, olives, feta, sunflower nuts, onion and parsley. Toss to combine.
  3. In a small bowl, whisk together the olive oil, lemon juice, dijon mustard, garlic, the 1/4 teaspoon sea salt and black pepper.
  4. Pour lemon dressing over the quinoa salad and toss. This salad can be served immediately, or covered and refrigerated to serve later.


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