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Mediterranean Quinoa Salad with Lemon Feta Dressing

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Dinner, Main Course, Side, Appetizer, Lunch – Mediterranean/American
By Kelly Djalali – Serves: 4-8
Prep Time: 15 Minutes – Cooking Time: 15 Minutes – Total Time: ~30 Minutes

Mediterranean Quinoa Salad is a rainbow of fresh vegetables, with beans and greens dressed in a light lemon feta dressing.

Ingredients

  • 3/4 cup Quinoa, rinsed and drained
  • 1.5 cups water
  • 1 can Beans of your choice, drained and rinsed
  • Lemon Feta Dressing
  • 1/3 cup Feta Cheese, crumbled
  • 1/4 cup Lemon Juice
  • Zest of 2 Lemons
  • 1/4 cup Olive Oil
  • 1 tsp. Dried Oregano, crushed
  • 1 tsp. Kosher Salt
  • Vegetables
  • Greens such as baby spinach and kale
  • Multi-color Bell Peppers
  • Cucumber
  • Kalamata Olives
  • Red Grapes
  • Tomato
  • Red Onion
  • Finishing Touches
  • Flaky Finishing Salt
  • Black pepper
  • Olive Oil
  • Feta

Instructions

1

Rinse and drain 3/4 cup of quinoa in a fine mesh strainer and add it to a small saucepan, along with 1.5 cups of water. Bring to a boil then cover and reduce the heat to low. Cook for about 15 minutes, until the water is completely absorbed.

2

Spread the cooked quinoa out on a sheet tray to let it cool. Set the quinoa aside.

Lemon Feta Dressing

3

In a large measuring cup or small bowl, whisk together the dressing ingredients and set aside.

Salad

4

Add 1 can of drained and rinsed beans to the quinoa. Pour about half of the lemon feta dressing over the quinoa and beans, stir to mix the dressing in.

5

Spread the greens out as the first layer of the salad. Then top the greens with the dressed quinoa and bean mixture.

6

For the rest of the veggies, we will just scatter them evenly over one another to layer up a rainbow of color and texture.

7

Pour the remaining dressing over the layered salad and top with more olive oil, flaky finishing salt, black pepper and extra feta.