Diannes Lemon Feta Quinoa Salad Food
FETA & OREGANO QUINOA SALAD
I came across this recipe in a book called Quinoa 365: The Everyday Superfood, and it was a hit at a family BBQ, using the original cheese; Bocconcini. Bummed out that I didn't take the leftovers home for lunches, I made it again, this time using Herb & Garlic crumbled feta that I had in the fridge - holy bananas, feta took this salad to rock star status! I have two parrots, Merlin and Arwen (featured in some of my pics), and I had to put out two treat dishes for them, as neither would let the other near it! Try it with any good, tasty, cheese, and you'll love it - and if you don't do cheese, marinated tofu would be stellar as well. Use your imagination! One thing I can say is that when I made the salad with Bocconcini, maybe it was because I didn't marinate it, I served it immediately, but somehow, that very mild cheese just didn't do the dish justice. I sure hope you enjoy this as much as we did!
Provided by Katzen
Categories Grains
Time 30m
Yield 8 cups, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Rinse and strain the quinoa to remove the bitter coating. Most quinoa today are pre-rinsed, so check the package, but even so, I prefer to give it one more rinse. Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer, and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 4 minutes. Remove the lid and fluff the cooked quinoa with a fork. Set aside to cool.
- Whisk the vinegar, olive oil, mustard, oregano, garlic, salt, and pepper together in a small bowl.
- Combine the salad ingredients in a large bowl; pour the dressing over the vegetables and thoroughly mix. Add the quinoa, and mix until evenly combined.
- Serve immediately or refrigerate for up to 3 days.
Nutrition Facts : Calories 337.7, Fat 17.2, SaturatedFat 6.8, Cholesterol 33.4, Sodium 476, Carbohydrate 34, Fiber 5.4, Sugar 8.6, Protein 12.4
DIANNE'S LEMON-FETA QUINOA SALAD
This fresh, colorful, Greek-inspired salad is perfect for summertime, either as a dinner side dish or a vegetarian lunch entree. This salad can be served immediately, or covered and refrigerated to serve later.
Provided by Dianne
Categories Quinoa Salad
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Bring water, quinoa, and 1/2 teaspoon sea salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Spread quinoa on a baking sheet and cool, about 30 minutes.
- Mix quinoa, tomatoes, feta cheese, sunflower seeds, parsley, olives, and shallot together in a large bowl.
- Whisk olive oil, lemon juice, mustard, garlic, 1/4 teaspoon sea salt, and pepper together in a bowl; pour over quinoa mixture and toss to coat.
Nutrition Facts : Calories 230.5 calories, Carbohydrate 22 g, Cholesterol 11.1 mg, Fat 13.3 g, Fiber 2.8 g, Protein 6.6 g, SaturatedFat 3.3 g, Sodium 479.1 mg, Sugar 0.8 g
DIANNE'S LEMON-FETA QUINOA SALAD
This fresh, colorful, Greek-inspired salad is perfect for summertime, either as a dinner side dish or a vegetarian lunch entree. This salad can be served immediately, or covered and refrigerated to serve later.
Provided by Dianne
Categories Quinoa Salad
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Bring water, quinoa, and 1/2 teaspoon sea salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Spread quinoa on a baking sheet and cool, about 30 minutes.
- Mix quinoa, tomatoes, feta cheese, sunflower seeds, parsley, olives, and shallot together in a large bowl.
- Whisk olive oil, lemon juice, mustard, garlic, 1/4 teaspoon sea salt, and pepper together in a bowl; pour over quinoa mixture and toss to coat.
Nutrition Facts : Calories 230.5 calories, Carbohydrate 22 g, Cholesterol 11.1 mg, Fat 13.3 g, Fiber 2.8 g, Protein 6.6 g, SaturatedFat 3.3 g, Sodium 479.1 mg, Sugar 0.8 g
DIANNE'S LEMON-FETA QUINOA SALAD
This fresh, colorful, Greek-inspired salad is perfect for summertime, either as a dinner side dish or a vegetarian lunch entree. This salad can be served immediately, or covered and refrigerated to serve later.
Provided by Dianne
Categories Quinoa Salad
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Bring water, quinoa, and 1/2 teaspoon sea salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Spread quinoa on a baking sheet and cool, about 30 minutes.
- Mix quinoa, tomatoes, feta cheese, sunflower seeds, parsley, olives, and shallot together in a large bowl.
- Whisk olive oil, lemon juice, mustard, garlic, 1/4 teaspoon sea salt, and pepper together in a bowl; pour over quinoa mixture and toss to coat.
Nutrition Facts : Calories 230.5 calories, Carbohydrate 22 g, Cholesterol 11.1 mg, Fat 13.3 g, Fiber 2.8 g, Protein 6.6 g, SaturatedFat 3.3 g, Sodium 479.1 mg, Sugar 0.8 g
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