Quinoa, Tomato and Feta Salad

Quinoa, Tomato and Feta Salad

This is another ideal salad for late summer hot weather and fulfilling enough for a chilly fall meal. Quinoa is as versatile as rice, light and fluffy with a delightful nutty flavour. Quinoa cooks up in 15 minutes and can be eaten just as is with a bit of tamari sauce, or incorporated into a number of dishes like the following salad that takes hardly any time at all to whip up. Served with a legume dish, this satisfying salad proved to be a perfect side. Add some savory biscuits alongside the meal and you are in for a feast that won't leave your belt bursting.

Quinoa, Tomato and Feta Salad Quinoa, Tomato and Feta Salad
Recipe by
Published on September 11, 2011

A simple and savory quinoa salad dressed with tomatoes, olives, feta cheese and a little spice — ideal for late summer or early fall

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  • 1 cup dried quinoa
  • 6 sun-dried tomatoes
  • 20 cherry tomatoes, halved
  • 1/2 cup olive oil
  • a few dashes of balsamic vinegar
  • 1/2 teaspoon dried red pepper flakes
  • 2 to 3 fresh chilies, seeded and finely chopped
  • 1 large shallot, finely chopped
  • fresh cracked pepper to taste
  • sea salt to taste
  • generous 1/2 cup pitted and chopped Kalamata olives
  • 1/2 to 2/3 cups Feta cheese
  • handful of fresh parsley, chopped
  • Rinse the quinoa and soak overnight in 2 cups of water. Bring to a boil, reduce the heat to low, cover, and simmer for 15 - 20 minutes or until the liquid is absorbed. Let sit for a few minutes and then fluff with a fork. Set aside to cool at room temperature or in the refrigerator if desired.

  • Meanwhile, soak the sun-dried tomatoes in hot water for 20 minutes, then drain and chop.

  • Fluff the quinoa again and place in a large mixing bowl. Add the rest of the ingredients and toss gently until well combined.

Makes 4 servings

More grain salads from Lisa's Vegetarian Kitchen you will be sure to enjoy:
Mexican-Style Kamut Berry, Black Bean and Roasted Corn Salad
Quinoa Spinach Salad with Feta, Pomegranate and Toasted Almonds
Mexican-Style Black Bean and Millet Salad

On the top of the reading stack: Plenty: Vibrant Vegetable Recipes From London's Ottolenghi by Yotam Ottolenghi

Audio Accompaniment: Deadbeat EB Radio Podcast


Priya Suresh said...

Nutritious and delicious salad.

adam and theresa said...

Hey Lisa, this looks great!
Notice Ottolenghi at the top of the reading stack so can guess where the inspiration is coming from right now. He actually recommends rinsing quinoa in cold after it's cooked which I find stops it clumping together and keeps it more friable. Of course, the grains take a little longer to absorb the flavor when they're not hot, but I think it's worth it for the resulting texture.

Anonymous said...

I'm curious. Why do you soak your quinoa overnight? I've never done that with quinoa.

Heather @Gluten-Free Cat said...

I make a similar salad, but I love how you kicked up the heat with the peppers! I'll have to try it. Thanks!

Lisa Turner said...


Quinoa contains phytates and enzyme inhibitors that are broken down during the soaking process. The phytates, combined with minerals, are not absorbed in the digestive track. This is also the reason I soak millet, oats and certain other grains, such as kamut.

As for rinsing, yes, some quinoa does come pre-rinsed, but it depends on where it comes from. Not all brands are pre-washed.

Rob Johnson said...

Looks awesome! Great
food sensory!

Swati Saha said...

I really like quinoa and have been making salads and cakes with it. Will try your version with cheese. I made one with corn recently - check it out at http://omnivore-almostveg.blogspot.com/2011/07/red-quinoa-salad.html

Turbo said...

Loved this recipe and so has everyone I have shared it with! Thank you !