Quinoa Feta Recipe

Rinse and cook quinoa

Place 1 cup quinoa in a fine-mesh strainer and rinse under cold water until the water runs clear (about 30 seconds) to remove bitterness. Drain well.

In a medium saucepan combine rinsed quinoa, 2 cups water, 1 tablespoon olive oil, and 1 teaspoon kosher salt. Bring to a boil over high heat.

Once boiling, reduce heat to low, cover, and simmer gently for 15 minutes or until water is absorbed and quinoa is tender. Remove from heat and let sit, covered, for 5 minutes.

Fluff quinoa with a fork and spread on a large plate or baking sheet to cool slightly (about 10–15 minutes) so the salad does not wilt the vegetables or herbs.

While quinoa cooks, prepare the vegetables: peel (if desired) and dice cucumber into 1/3-inch pieces to make about 1 cup. Halve cherry tomatoes. Dice red bell pepper into small pieces to make 1/2 cup. Finely chop red onion to yield 1/4 cup.

Chop parsley and mint finely and place with the prepared vegetables in a large mixing bowl.

Make the dressing: in a small bowl or jar combine 3 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey or maple syrup, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk or shake until emulsified and taste; adjust salt or lemon if desired.

Add the warm (not hot) fluffed quinoa to the bowl with vegetables and herbs.

Pour the dressing over the quinoa mixture and toss gently to combine, ensuring dressing coats all ingredients. Allow to sit for 5 minutes to let flavors meld.

Crumble 3 ounces feta cheese over the salad and fold gently to distribute. If using optional olives or toasted nuts, add them now and toss lightly.

Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. If the quinoa has cooled and the flavors taste muted, a splash more olive oil or lemon brightens the dish.

Serve warm, at room temperature, or chilled. Garnish with extra chopped parsley or mint if desired.