Easy Quinoa Salad with Feta (and BEST Dressing!)

This Easy Quinoa Salad with Feta (and best dressing!) is not only delicious, but also includes so many fresh vegetables and adds a pop of color to any meal! 

This past summer, I made this Quinoa Salad with Feta nearly every other week. It is my go-to for a quick, healthy lunch or easy addition to dinner because it requires minimal work to toss together and lasts several days in my fridge.

Adding the lemon-garlic dressing to the quinoa is a must! It truly is the BEST dressing for quinoa salad. Certainly, the lemon juice adds a tart pop of flavor that complements the richness of the extra virgin olive oil. Additionally, both of these main ingredients pair really well with the quinoa flavor. Then, the simplicity of the fresh garlic, sea salt, and pepper allow the quinoa and veggie flavors to shine, and lend themselves to complement a variety of other foods. 

Quinoa Salad Variations

Not only does this Quinoa Salad with Feta recipe stand alone as a powerful main dish, but it also pairs well on top of a green salad or with a spoonful of fresh sauerkraut. Below, I’ve provided a few variations of fresh veggies to toss into your quinoa salad, but the options are endless, so go for it, and let me know in the comments which combination you tried!

SIMPLE QUINOA SALAD:

When I’m in a pinch, or intending to feed several people (each with their own food preferences), I tend to choose simple ingredients for the quinoa salad. Toss the quinoa with red bell pepper, crisp cucumbers, avocado, and cherry tomatoes along with the dressing, and top with feta cheese. Simple. Delicious.

GREEK STYLE:

For more of a Greek quinoa salad, add in greek kalamata olives along with crisp cucumbers, cherry tomatoes, and red onion. Try adding in some fresh herbs as well, such as arugula or fresh basil, and top it off with creamy feta.

EXTRA PROTEIN:

The quinoa itself is a complete protein and has 8 grams of protein per 3/4 cup serving. Additionally, there are about 5g in 1/4 cup of feta cheese. But, for an extra protein boost, be sure to include the roasted garbanzo beans (6g per 1/2 cup) and pepitas (2-3g per 1/8 cup). Pasture-raised chicken (19g in 2.5oz serving) or soft-boiled eggs (6.3g per egg) also make great additions to this protein-packed meal. Don’t be tempted to skip the veggies though! They are packed with nutrients and add color and flavor to the salad.

How to Make Easy Quinoa Salad with Feta (and Best Dressing!)

Recommended Materials

Ingredients for Quinoa Salad

2 cups white quinoa, dry

3 1/2 cups water

4-6 cups chopped fresh vegetables, mix and match your choice

• bell pepper
• cherry tomatoes
• avocado
• cucumber
• mushrooms
• kale, raw or sautéed
• red onion
• kalamata olives

1 cup pepitas, (optional) also known as pumpkin seed kernels

2 (15.5 oz) cans garbanzo beans, (optional) rinsed and drained

2 cups feta cheese

Lemon Garlic Dressing – Best Dressing for Quinoa Salad

Instructions

Cook the Quinoa

Rinse quinoa under cold running water with a very fine mesh strainer. Then, add the rinsed quinoa and fresh water to a medium saucepan, and bring to a boil. Cover and reduce the heat to a simmer and cook for 15 minutes, until the quinoa is tender and absorbs the water. Let rest for 5 minutes. Continue to the next step while the quinoa cooks.

Prep the Veggies

While the quinoa cooks, wash and cut the veggies into small or medium cubes and measure out 4 to 6 cups. If using garbanzo beans, 4 cups of veggies will be plenty to get a good ratio. 

Make the Best Dressing for Quinoa Salad

Combine the extra-virgin olive oil, lemon juice, garlic, sea salt and pepper into a pint jar. Screw on the lid and shake until well combined. Alternatively, add the ingredients to a small bowl and whisk together. 

Combine Quinoa Salad Ingredients

Once the quinoa is finished, transfer the cooked quinoa to a large bowl and add the prepped veggies, pepitas and garbanzo beans, if using. Pour the Best Dressing on top, and stir to just combine. 

Serve and Enjoy!

Crumble feta cheese over top of the entire quinoa salad, or reserve it to add onto the individual servings (see note).

PIN IT!

This easy quinoa salad recipe is delicious whether served fresh and warm or after being chilled in the refrigerator for up to 5 days. Try Quinoa Salad and Feta as a main dish with a side of medium-boiled eggs or baked sweet potato fries!

Note: If you are serving the entire bowl as a main dish for your family dinner, go ahead and add the feta all at once. However, if you plan to eat the quinoa salad incrementally throughout the week, I recommend adding the feta cheese to individual servings as you go to preserve both the cheese and the salad better.

Roasted Garbanzo Beans (optional). Preheat the oven to 425℉ (220℃). Rinse the cooked or canned garbanzo beans and pat them dry. Spread them over a baking sheet in a single layer, and bake until flaky, about 20-30 minutes. Let them cool on the baking sheet for 5 minutes before adding to the quinoa salad. Garbanzo beans can also be added to the quinoa salad without roasting. 

Let me know in the comments below which combination you tried!