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Easy Quinoa Salad with Feta

This Quinoa Salad with Feta will make you wonder how you lived without quinoa salad before today. A perfect meal prep salad.
4.79 from 14 votes
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Course: Salad, Side Dish, Snack
Cuisine: American
Keyword: quinoa; salad; vegetarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Cooling the quinoa: 20 minutes
Total Time: 50 minutes
Servings: 5 servings
Author: April Saunders

Ingredients

  • 3 cups quinoa, after cooking 1 ¼ cup before cooking (dry)
  • 1 red pepper diced
  • 3 stalks celery diced
  • 2 medium cucumbers diced
  • 1 240ml can of black beans rinsed and drained
  • 1 cup cherry tomatoes diced
  • 1 cup crumbled feta

Dressing

  • ¼ cup olive oil
  • ½ juice of lemon
  • 2 teaspoon honey
  • 1 teaspoon apple cider vinegar or red wine vinegar
  • ¼ teaspoon Kosher salt
  • ½ teaspoon fresh ground black pepper
  • 2 green onions (scallions), thinly sliced separate the green bottoms from the white tops

Instructions

  • Cook the quinoa according to package instructions.
  • While the quinoa cooks, put the chopped vegetables and drained black beans in a large bowl.
  • Make the dressing by whisking together the olive oil, lemon juice, vinegar, honey, salt, pepper and the about ½ of the white tops of the scallions.
  • Once the quinoa is cooked and slightly cooled, add to the large bowl of vegetables and black beans. stir to combine.
  • Pour dressing over the combined ingredients and toss gently to combine. Add feta and combine.
  • This is ready to eat right away. If you're packing it up, place in containers. Keeps in fridge for 3 days.

Notes

Yield: makes about 10 cups
Make ahead tips: cook the quinoa and keep in fridge for up to 4-5 days before you need it. You can also pre-cut the veggies and make the dressing.
How to cook quinoa:
    • Use 2 cups of water for every 1 ¼ cup dry quinoa (=3 cups quinoa cooked)
    • Bring water to a boil. Add quinoa, stir, then reduce heat to low
    • Cook with the lid on for about 15 minutes
    • Remove from heat and fluff with a fork
For more flavor, use gluten-free vegetable broth instead of water for some broth for cooking the quinoa.
You can also freeze cooked quinoa. After cooking and cooling the quinoa, place in a ziplock bag or container with an air-tight lid. Freeze for up to 3 months.
Leftovers: This salad will stay good in the fridge for up to 3 days.
Nutrition Information is approximate and for 2 cups of the salad:
Nutrition Facts
Easy Quinoa Salad with Feta
Amount per Serving
Calories
324
% Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
4
g
25
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
8
g
Cholesterol
 
16
mg
5
%
Sodium
 
400
mg
17
%
Potassium
 
428
mg
12
%
Carbohydrates
 
33
g
11
%
Fiber
 
4
g
17
%
Sugar
 
7
g
8
%
Protein
 
12
g
24
%
Vitamin A
 
965
IU
19
%
Vitamin C
 
41
mg
50
%
Calcium
 
37
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Calories
324
Nutrition Facts