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My review
Dianne's Lemon-Feta Quinoa Salad
Dianne
"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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Ingredients
1 h servings 231 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Ready In
- 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.
- 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
Per Serving: 231 calories; 13.3 g fat; 22 g carbohydrates; 6.6 g protein; 11 mg cholesterol; 479 mg sodium. Full nutrition
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Reviews
Read all reviews 78 Ratings
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Most helpful positive review
6/5/2016
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.
Most helpful critical review
11/20/2016
Didn't taste as fresh as I thought it would. won't try this one again.
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6/5/2016
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.
5/27/2016
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 re...
1/21/2016
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...
10/7/2015
I didn't have any sunflower seeds or parsley but this was still delicious!
8/20/2015
Followed the recipe exactly, except I used Greek olives instead of canned black olives. Served the salad stuffed in tomatoes. Delicious!