Rating: 4.17 stars
30 Ratings
  • 5 star values: 13
  • 4 star values: 14
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2

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

Recipe Summary test

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 (32)

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
09/23/2019
Made twice now. Second time used vegetable broth instead of water and doubled the liquid for the dressing. On my third attempt will use half red quinoa and half white. Read More
(1)
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