Quinoa Summer Salad with Feta is a bright, Mediterranean-style salad that pairs fluffy quinoa with crunchy cucumber, ripe tomato and salty feta. Tossed in lemon-apple cider vinaigrette and chilled, it makes a refreshing side or quick lunch for warm weather.
Prep Time: 15 mins • Cook Time: 15–20 mins • Additional Time: 30 mins (cooling) • Total Time: 1 hr 5 mins • Servings: 4
Ingredients
- 2 cups water
- 1 cup quinoa, rinsed
- 1 small cucumber, thinly sliced
- 1 Roma tomato, diced
- 1 (4 oz) package feta cheese, crumbled
- 1 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 tsp dried dill weed (or 1 tbsp fresh dill)
- 1 tsp salt (adjust to taste)
- 1 tsp ground black pepper
Directions
- Bring 2 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover and simmer until quinoa is tender and water absorbed, 15–20 minutes. Transfer quinoa to a large bowl and refrigerate until cool (~30 minutes).
- Add cucumber, tomato and crumbled feta to cooled quinoa.
- Whisk lemon juice, apple cider vinegar, olive oil, dill, salt and pepper; pour over salad and toss to combine. Chill briefly and serve.
Cook’s Note
Add chopped fresh herbs (mint, parsley) and a handful of toasted pine nuts for extra flavor. Make a double batch for picnic potlucks — it keeps well refrigerated for 2–3 days.
Nutrition Facts (per serving)
- Calories: 270 • Total Fat: 12g • Saturated Fat: 5g • Cholesterol: 25mg • Sodium: 912mg • Carbs: 31g • Fiber: 4g • Protein: 10g