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Dianne's Lemon-Feta Quinoa Salad

Rated as 4.5 out of 5 Stars
1k

"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
Original recipe yields 6 servings

Directions

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  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; 13.3 22 6.6 11 479 Full nutrition

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Reviews

Read all reviews 7
  1. 8 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

Didn't taste as fresh as I thought it would. won't try this one again.

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Didn't taste as fresh as I thought it would. won't try this one again.

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.

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...

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 didn't have any sunflower seeds or parsley but this was still delicious!

Followed the recipe exactly, except I used Greek olives instead of canned black olives. Served the salad stuffed in tomatoes. Delicious!

FANTASTIC...a definite keeper~YUM, YUM, YUM! Thanks for sharing. :)