Healthy Quinoa and Feta Salad

You're sure to love this refreshing and tangy Healthy Quinoa and Feta Salad. It's perfect for meal prepping all week long!

The lemon zest really brings a touch of freshness to this quinoa and feta salad, so don't forget it! If you have fresh basil in the garden, you could put some in with the mint. Their tastes would marry very well!

The great thing about this salad is that it's extremely simple and quick to prepare! It can easily be made from remaining quinoa that you've already cooked! So, if you have other recipes with quinoa on the menu for the week, you can go ahead and cook a little more to make this salad with your planned surplus!

Some great quinoa recipes include

How to Make Healthy Quinoa and Feta Salad

1. Bring water to boil.
2. Cook quinoa, about 15 minutes.
3. Let quinoa sit 5 minutes, fluff, then cool.
4. Combine remaining ingredients in large bowl.
5. Add quinoa and stir to combine.
6. Refrigerate salad and serve cold.

Full directions for how to make Healthy Quinoa and Feta Salad are in the printable recipe card below.

Healthy Quinoa and Feta Salad FAQs

How long does this salad last?

Healthy and delicious, this recipe can be kept for several days in the refrigerator-making it ideal for quick lunches! Be careful not to add too much salt, as the feta cheese and olives already contain some. You can keep this salad in the fridge up to 1 week-if it doesn't get eaten before then!

Can you swap out the quinoa?

You can easily swap the quinoa in this recipe for another grain. Try something like millet or barley for best results. Ultimately though, I do think that quinoa is the best!

📖 Recipe

Healthy Quinoa and Feta Salad

from Oh My Veggies

You're sure to love this refreshing and tangy Healthy Quinoa and Feta Salad. It's perfect for meal prepping all week long!

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Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 6

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Ingredients 

• 1 cup quinoa
• 2 cup water
• 2 green onions, finely chopped
• 1 cup cherry tomatoes, sliced
• ½ cup corn
• 1 yellow pepper, cut in small cubes
• ½ cup Kalamata black olives
• 200 g feta cheese, diced
• 1 teaspoon lemon zest
• 10 leaves fresh mint, minced
• ¼ cup olive oil
• 1 tablespoon white balsamic vinegar
• 1 tablespoon lemon juice
• 1 tablespoon maple syrup
• salt and pepper, from the mill

Instructions

• Bring the water to a boil, then add the quinoa.
• Reduce to low heat, cover, and simmer for 15 minutes.
• Remove from heat and let stand for 5 minutes.
• Fluff quinoa with a fork. Let cool.
• In a large bowl combine the vegetables, feta cheese, mint, oil, and balsamic vinegar. Season with salt and pepper.
• Add quinoa and stir to combine.
• Refrigerate salad for 1 hour
• Serve cold.

Nutrition (estimated per serving)

Calories: 324kcalCarbohydrates: 28gProtein: 10gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 557mgPotassium: 334mgFiber: 3gSugar: 5gVitamin A: 427IUVitamin C: 45mgCalcium: 199mgIron: 2mg

Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!