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.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 231 Calories

Ingredients

• 3 tablespoons lemon juice
• 2 cups water
• ¼ cup chopped fresh parsley
• 1 teaspoon minced garlic
• ½ cup crumbled feta cheese
• 1 teaspoon Dijon mustard
• 1 tablespoon minced shallot
• 1 (2.25 ounce) can sliced black olives, drained
• 1 cup quinoa
• ½ teaspoon sea salt
• 3 tablespoons extra-virgin olive oil
• ¼ teaspoon sea salt
• ¼ teaspoon fresh ground black pepper
• ⅔ cup halved grape tomatoes
• ¼ cup roasted unsalted sunflower seeds

Recipe Instructions

Step 1

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.

Step 2

Mix quinoa, tomatoes, feta cheese, sunflower seeds, parsley, olives, and shallot together in a large bowl.

Step 3

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.