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Vegetarian, Busy evenings

Quinoa, feta and crunchy vegetable salad

Quinoa, feta and crunchy vegetable salad is a complete dish for 4 people, ready in 25 minutes, very easy to make, for about €2.00 per person. The key to success is letting the quinoa cool completely before mixing it with the vegetables and feta, so the salad stays crunchy instead of turning mushy.

Quinoa, feta, and plenty of crunchy vegetables, tossed in a lemony dressing, a salad that actually fills you up.

Quinoa, feta and crunchy vegetable salad
Total time
25 min
Difficulty
Very easy
Cost per person
€2.00
Calories per person
430 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring

This salad works on contrast. The quinoa stays soft, cucumber and radishes bring the crunch, feta adds salt and creaminess, and the lemony dressing ties it all together. Fresh herbs, mint and parsley, give it that green lift that makes the difference. It's a salad you actually look forward to eating, not just something light you settle for.

It fits a busy weeknight when you want something fresh without spending an hour in the kitchen, and it travels well for lunch at work in a sealed container. It also works for a casual lunch with friends in summer, set in the middle of the table with some bread. Expect it to appeal mostly to adults and teens, since the feta and strong herbs can be a bit much for younger kids.

The ingredients

4 people

Pantry

  • Quinoaoften in the pantry 250 g
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Feta 200 g

Fruits and vegetables

  • Cucumber 1
  • Radishes 1 bunch
  • Red bell pepper 1
  • Fresh mint 1 sprigs
  • Parsley 1 sprigs
  • Lemon 2

Allergens Lactose

The step by step recipe

  1. Rinse the quinoa, then cook it in twice its volume of salted water. 12 min

    It's done when little white germs separate from the grains.

  2. Drain the quinoa and spread it on a plate to let it cool. 10 min

    Spread out, it cools fast and won't turn gummy.

  3. Cut the cucumber, bell pepper, and radishes into small pieces.

    Even pieces look nicer and are more pleasant to eat.

  4. Make the dressing with lemon juice, olive oil, salt, and pepper.

    Add a bit of lemon zest for extra fragrance.

  5. Toss the quinoa, vegetables, diced feta, and chopped herbs with the dressing.

    Add the feta last so it stays in nice cubes.

Our tips to get it right

  • Salt the quinoa cooking water like you would for pasta, it's the only chance for the grain to absorb flavor from the inside.
  • Cut all the vegetables roughly the same size as the quinoa grains, so every bite gets a bit of everything.
  • Make the dressing directly in the big bowl, then add the quinoa and vegetables right on top to save on dishes.

The variations

  • Swap the feta for sheep's milk cheese or cubed mozzarella if you want a different dairy flavor.
  • Add chickpeas or pumpkin seeds for a heartier vegan version without any cheese.
  • For a quicker, simpler version, skip the fresh herbs and use just lemon juice and olive oil.

What to serve it with

  • Pita bread or a slice of whole wheat bread
  • A glass of cold lemon water
  • Black olives on the side

Storage

This salad keeps for 2 days in the refrigerator in a sealed container. It doesn't freeze well, since the raw vegetables would lose their texture. Take it out a bit before serving so it's not too cold.

Questions about this dish

Can you make this salad ahead of time?

Yes, you can cook the quinoa and chop the vegetables the day before. Mix everything with the dressing and feta right before serving to keep the crunch.

Can you replace the quinoa with something else?

You can use bulgur or rice instead, keeping the same quantities. Cooking time will vary depending on which grain you choose.

How do you keep the quinoa from turning mushy?

Drain it well after cooking and spread it on a plate to cool in the open air. Never mix it warm with the vegetables and feta.

Is this salad kid friendly?

Some kids enjoy it, others find the feta and herbs too strong. You can set aside a portion without mint or parsley for younger children.

How long does it take to make a quinoa, feta and crunchy vegetable salad?

Count 25 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a quinoa, feta and crunchy vegetable salad?

About 430 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a quinoa, feta and crunchy vegetable salad cost?

About €2.00 per serving, or €8.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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