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.

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Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
30 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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

231 calories; protein 6.6g 13% DV; carbohydrates 22g 7% DV; fat 13.3g 21% DV; cholesterol 11.1mg 4% DV; sodium 479.1mg 19% DV. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/27/2020
This dish was FANTASTIC! Didn’t change a thing - so good I ate the leftovers for breakfast!!! Read More

Most helpful critical review

Rating: 3 stars
11/21/2016
Didn't taste as fresh as I thought it would. won't try this one again. Read More
11 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/01/2015
FANTASTIC...a definite keeper YUM YUM YUM! Thanks for sharing.:) Read More
Rating: 5 stars
01/21/2016
No changes...made it as instructed except with tri-color grains Quinoa. My 15 year old daughter who likes olives and veggies dug into it and said " UMMMMM can I take some to school tomorrow?" I made it in the dead of Winter and will be making this all year long! Read More
Rating: 4 stars
06/05/2016
added a little veg bouillion cooking the quinoa. no salt. added a little chopped mint which was delish. very nice and pretty easy salad. will definitely make again. Read More
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Rating: 3 stars
11/20/2016
Didn't taste as fresh as I thought it would. won't try this one again. Read More
Rating: 5 stars
05/27/2016
Excellent lite salad! I had some left over quinoa and wanted to use it up. This salad was perfect!! Except for the addition of the sunflower seeds because I did not have them I assembled this recipe as written from step 2. The fresh parsley is key! The dressing is very lite the lemon adds a nice flavor. Next time I am going to add some lemon zest to bump up the flavor a bit more. Definitely will make again! Read More
Rating: 5 stars
10/07/2015
I didn't have any sunflower seeds or parsley but this was still delicious! Read More
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Rating: 5 stars
06/05/2020
Light and delicious. Used lime and cilantro instead of lemon and parsley and pistachio nuts instead of sunflower seeds because that’s what I had. Will make again. Yummy! Read More
Rating: 5 stars
06/27/2020
This dish was FANTASTIC! Didn’t change a thing - so good I ate the leftovers for breakfast!!! Read More
Rating: 5 stars
08/20/2015
Followed the recipe exactly except I used Greek olives instead of canned black olives. Served the salad stuffed in tomatoes. Delicious! Read More