Salads > Layered Salads > Layered Grain Salads > Layered Quinoa Salad with Vegetables and Feta Recipe

Layered Quinoa Salad with Vegetables and Feta

A vibrant and nutritious layered quinoa salad featuring a medley of colorful vegetables, salty feta cheese, and a zesty lemon vinaigrette. Perfect as a light lunch, side dish, or potluck offering.

Prep Time
20 minutes
Cook Time
15 minutes
Servings
4-6
Ingredients
  • 1 cup Quinoa
  • 2 cups Water or Vegetable Broth
  • 1 medium, diced Cucumber
  • 1 pint, halved Cherry Tomatoes
  • 1/4 small, thinly sliced Red Onion
  • 1 medium, diced Bell Pepper (any color)
  • 1/2 cup, pitted and halved Kalamata Olives
  • 4 ounces, crumbled Feta Cheese
  • 1/4 cup, chopped Fresh Parsley
  • 2 tablespoons, chopped Fresh Mint
  • 3 tablespoons Lemon Juice
  • 2 tablespoons Olive Oil
  • 1 clove, minced Garlic
  • 1/2 teaspoon Dried Oregano
  • to taste Salt
  • to taste Black Pepper

Cooking the Quinoa

Rinse the quinoa thoroughly under cold water. In a medium saucepan, combine the quinoa with water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed. Fluff with a fork and let it cool completely.

Preparing the Vegetables

While the quinoa is cooking, dice the cucumber and bell pepper. Halve the cherry tomatoes and olives. Thinly slice the red onion. Chop the fresh parsley and mint.

Making the Lemon Vinaigrette

In a small bowl, whisk together the lemon juice, olive oil, minced garlic, dried oregano, salt, and black pepper. Taste and adjust seasonings as needed.

Layering the Salad

In a large bowl or serving dish, begin layering the salad. Start with a base of cooked quinoa. Next, add a layer of cucumber, followed by cherry tomatoes, red onion, and bell pepper. Sprinkle with Kalamata olives and feta cheese. Drizzle with the lemon vinaigrette. Repeat the layers until all ingredients are used. Garnish with fresh parsley and mint.

Serving

Serve immediately or chill for later. Chilling the salad allows the flavors to meld together. This salad is best served cold or at room temperature.

Nutrition Facts Estimated per 100g of product

(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)

Calories: Approximately 150-200 kcal
Protein: 5-7g
Fat: 8-10g
Carbohydrates: 15-20g
Fiber: 2-3g

Other Considerations for Nutrition

For a lower-sodium version, use low-sodium feta cheese or reduce the amount of feta. To make it vegan, omit the feta cheese. You can add chickpeas or other beans for extra protein.

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FAQ

  • Can I substitute other vegetables?

    Yes, you can substitute other vegetables such as zucchini, carrots, or roasted eggplant based on your preference.
  • Can I use a different type of cheese?

    Yes, goat cheese or halloumi would also work well in this salad.
  • How long does this salad last in the refrigerator?

    The salad will last for up to 3 days in the refrigerator in an airtight container.
  • Can I add protein to this salad?

    Absolutely! Grilled chicken, chickpeas, or cannellini beans would be excellent additions for extra protein.