Quinoa Salad with Vegetables and Feta Recipe
This salad is a vegetarian version of the popular American “grain bowls” – bowls filled with grains or quinoa, vegetables, and toppings. It’s as filling as a light main course but doesn’t weigh you down, so it’s perfect as a work lunch. The combination of quinoa, crunchy vegetables, and salty feta delivers a bold flavor without complicated tricks.
This salad turns simple quinoa and everyday vegetables into a satisfying, protein-rich meal, with feta and a tangy dressing adding plenty of character.
Chef's tips
Let the quinoa cool completely before mixing in the vegetables so they stay crisp. If you’re packing the salad for later, keep the dressing in a separate container and add it just before eating.
How to serve
Serve in bowls topped with extra feta and a sprinkle of fresh herbs. For a more substantial meal, add a side of hummus and warm pita bread.
Ingredients
- quinoa rinsed in a sieve - 180 g
- water for cooking the quinoa - 360 ml
- red bell pepper - 1 piece
- fresh cucumber medium - 1 piece
- cherry tomatoes halved - 150 g
- red onion small - 0.5 pieces
- feta cheese crumbled - 100 g
- olive oil - 3 tablespoons
- lemon juice freshly squeezed - 2 tablespoons
- honey - 1 teaspoon
- mustard mild or Dijon - 1 teaspoon
- salt to taste
- black pepper to taste
Preparation
- Rinse the quinoa thoroughly in a sieve under running water to remove any bitterness.
- Transfer the quinoa to a pot, pour in the measured water, add a pinch of salt, and bring to a boil. Reduce the heat, cover, and cook for about 12–15 minutes, until the water is absorbed and the grains are tender but still slightly firm.
- Remove the pot from the heat, leave covered for 5 minutes, then fluff the quinoa with a fork and set aside to cool.
- Deseed the bell pepper and cut it into cubes. Dice the cucumber, halve the tomatoes, and slice the onion into thin wedges.
- In a small bowl, whisk together the olive oil, lemon juice, honey, mustard, salt, and pepper until smooth.
- In a large bowl, combine the cooled quinoa, bell pepper, cucumber, tomatoes, and onion. Pour over the dressing and mix well.
- Finally, add the crumbled feta, gently toss, taste, and adjust the seasoning with more salt (careful, feta is salty) and pepper if needed.
Storage
Keep leftovers in an airtight container in the fridge. If the salad dries out slightly, refresh it with a drizzle of olive oil and a squeeze of lemon before serving.
I like to make a big batch of this salad at the start of the week – it keeps well and makes weekday lunches much easier, without feeling repetitive.
