Dianne's Lemon-Feta Quinoa Salad


This fresh, colorful, Greek-inspired salad is perfect for summertime, either as a dinner side dish or a vegetarian lunch entree. This salad can be served immediately, or covered and refrigerated to serve later.

Dianne's Lemon Quinoa Salad on white plate
Prep Time:
15 mins
Cook Time:
15 mins
Additional Time:
30 mins
Total Time:
1 hrs
6 servings


  • 2 cups water

  • 1 cup quinoa

  • ½ teaspoon sea salt

  • cup halved grape tomatoes

  • ½ cup crumbled feta cheese

  • ¼ cup roasted unsalted sunflower seeds

  • ¼ cup chopped fresh parsley

  • 1 (2.25 ounce) can sliced black olives, drained

  • 1 tablespoon minced shallot

  • 3 tablespoons extra-virgin olive oil

  • 3 tablespoons lemon juice

  • 1 teaspoon Dijon mustard

  • 1 teaspoon minced garlic

  • ¼ teaspoon sea salt

  • ¼ teaspoon fresh ground black pepper


  1. Bring water, quinoa, and 1/2 teaspoon sea salt 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. Spread quinoa on a baking sheet and cool, about 30 minutes.

  2. Mix quinoa, tomatoes, feta cheese, sunflower seeds, parsley, olives, and shallot together in a large bowl.

  3. Whisk olive oil, lemon juice, mustard, garlic, 1/4 teaspoon sea salt, and pepper together in a bowl; pour over quinoa mixture and toss to coat.

Nutrition Facts (per serving)

231 Calories
13g Fat
22g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 231
% Daily Value *
Total Fat 13g 17%
Saturated Fat 3g 17%
Cholesterol 11mg 4%
Sodium 479mg 21%
Total Carbohydrate 22g 8%
Dietary Fiber 3g 10%
Total Sugars 1g
Protein 7g
Vitamin C 10mg 52%
Calcium 95mg 7%
Iron 5mg 26%
Potassium 252mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.