This a great healthy side dish or a quick lunch, if you have more than one serving.

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Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
30 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Refrigerate quinoa in a large bowl until cool, about 30 minutes.

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  • Stir feta cheese, cucumber, tomato, lemon juice, vinegar, olive oil, dill weed, salt, and black pepper into quinoa.

Nutrition Facts

270 calories; protein 10.1g; carbohydrates 30.8g; fat 11.9g; cholesterol 25.1mg; sodium 911.7mg. Full Nutrition
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Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/01/2014
As written, this recipe is a solid 4 stars, and with tweaks it's a 5. I found 4oz of feta to be way too much, so I started out with about 1/2 of the package and that was a good amount for our liking. Also, 1 tsp of salt and 1 tsp of pepper is A LOT, especially given all the salt from the feta. I used 1/2 tsp of each and that was plenty. I happened to have fresh dill on hand, so I used that instead of dried. Very tasty! I also think this could benefit from an extra tomato, but still a great recipe overall. This is great to bring to a BBQ or to serve to guests. Thanks for the recipe Elizabeth! Read More
(24)

Most helpful critical review

Rating: 2 stars
06/14/2015
I found this to have a weird aftertaste. Not sure I'd make this again. Read More
(3)
30 Ratings
  • 5 star values: 13
  • 4 star values: 14
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
08/01/2014
As written, this recipe is a solid 4 stars, and with tweaks it's a 5. I found 4oz of feta to be way too much, so I started out with about 1/2 of the package and that was a good amount for our liking. Also, 1 tsp of salt and 1 tsp of pepper is A LOT, especially given all the salt from the feta. I used 1/2 tsp of each and that was plenty. I happened to have fresh dill on hand, so I used that instead of dried. Very tasty! I also think this could benefit from an extra tomato, but still a great recipe overall. This is great to bring to a BBQ or to serve to guests. Thanks for the recipe Elizabeth! Read More
(24)
Rating: 4 stars
09/02/2014
Great recipe. I add roasted eggplant slices, cut in strips to the ingredients, parsley, thyme and basil to the herbs. Delicious! Read More
(6)
Rating: 2 stars
06/14/2015
I found this to have a weird aftertaste. Not sure I'd make this again. Read More
(3)
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Rating: 5 stars
08/22/2014
Delicious! Read More
(3)
Rating: 5 stars
03/22/2017
I love the dressing and made a few changes because I had left over quinoa and chick peas from another recipe and I wanted more veg. as I'm watching my weight. It made two large servings for dinner of 530 calories each. 1 1/2 cups cooked quinoa 1cup chick peas drained and rinsed 1.2 oz Julian carrot 1/2 oz red onion sliced thin 5 oz cucumber sliced thin 2 oz Feta cheese 4 oz Cherry tomato halved Dressing: 1Tbs. Olive Oil 1Tbs. Lemon Juice fresh 1/4 - 1/2 tsp. Salt 1/2 tsp. Pepper 1tsp. Dill weed dried 1Tbs. Cider Vinegar Read More
(2)
Rating: 4 stars
09/01/2014
Made as is and it was pretty good. Will make again Read More
(1)
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Rating: 4 stars
08/17/2014
I really like the Feta in the recipe. The flavor needs a little tweaking but it was still very good! Read More
(1)
Rating: 5 stars
10/15/2016
I loved it! I'm not fond of dill so I substituted fresh oregano and it was delicious. It has quickly become a family favorite! Read More
Rating: 4 stars
07/26/2016
Love it. Great for lunch with some chicken. I do like my Quinoa more al-dente and more flavorful so I prepare my quinoa with 1-1/4 cups of chicken broth. Read More
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