quinoa salad feta
In only 30 minutes, you can make a quinoa salad feta that's packed with numerous veggies and dressed in lemon and olive oil! This recipe, inspired by Mediterranean cuisine, is ideal for a light lunch or a nutritious dinner.
Ingredients
- 3 tablespoons red-wine vinegar
- 1 tablespoon chopped fresh oregano
- 1 clove garlic, minced
- ¼ teaspoon salt
- ¼ cup extra-virgin olive oil, divided
- ½ teaspoon ground pepper, divided
- 2 cups multicolored cherry tomatoes, halved
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 cup sliced red onion
- ¼ cup pitted Kalamata olives
- 4 cups cooked quinoa, cooled
- ¾ cup crumbled feta cheese
- ¼ cup pine nuts, toasted
- Chopped fresh basil for garnish
Instructions
- Before you start, ensure that your oven is ready by preheating it to the broil setting and placing the rack about 6 inches from the heat source. Combine vinegar, oregano, garlic, salt, 3 tablespoons of oil, and 1/4 teaspoon of pepper in a small bowl and whisk together.
- In a large bowl, mix together tomatoes, bell pepper, onion, olives, 1 tablespoon of oil, and 1/4 teaspoon of pepper until well-coated. Distribute the mixture evenly onto a baking sheet with a generous rim. Broil the vegetables for 8 to 10 minutes, stirring halfway through, until lightly charred and tender. Discard the pan juices and transfer the vegetables to a large bowl.
- To incorporate some variation, sprinkle in quinoa, feta, and pine nuts to the vegetables. Then, gradually pour the vinaigrette over the mix and lightly toss until it is coated. Optionally, garnish with basil.
