Hey there, salad lovers!
Looking for a fresh and tasty dish to brighten up your meals? I’ve got you covered!
Today, I’m excited to share my quinoa salad with feta.
It’s packed with flavor, super nutritious, and oh-so-colorful.
Perfect as a side dish or a light main meal!
Let’s dive into this delicious recipe together!
Possible Ingredient Alternatives
Quinoa can be replaced with bulgur wheat or couscous for a similar texture and nutritional profile. These alternatives cook faster than quinoa and offer comparable protein content. Adjust cooking times and water ratios according to package instructions. For a low-carb option, consider using cauliflower rice, which requires brief steaming or sautéing instead of boiling. Feta cheese can be substituted with goat cheese for a milder flavor or nutritional yeast for a vegan option. Use slightly less nutritional yeast, as it has a stronger taste. Arugula can be swapped with baby spinach or mixed salad greens for a different flavor profile. These leafy greens provide similar nutritional benefits and can be used in equal amounts without altering the recipe’s overall balance.
| Preparation Time | 10-15 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 20-30 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-650
- Protein: 20-25 g
- Fat: 30-35 g
- Carbohydrates: 70-75 g
Ingredients
For the quinoa:
- pepper to taste (freshly ground preferred)
- salt to taste
- 1/2 tsp garlic powder
- 3/4 cup uncooked quinoa (rinsed well under cold water)
- 1/2 tsp paprika
- 1 1/2 cups water
- 1 tsp dried onion flakes
For the salad:
- 10 grape tomatoes (halved for easier eating)
- 1/2 cup crumbled feta cheese (I prefer Athenos traditional feta)
- 2 cups fresh arugula (washed and dried thoroughly)
Step 1: Cook the Quinoa
Begin by bringing water to a boil in a medium saucepan.
Once boiling, add the dry quinoa.
Reduce the heat to a simmer and let it cook for about 10 minutes, or until the quinoa is light and fluffy.
The water should be fully absorbed and the little tails on the quinoa should be visible.
Step 2: Season the Quinoa
After the quinoa is cooked, mix in garlic powder, onion flakes, paprika, salt, and pepper.
Stir well to evenly distribute the seasoning throughout the quinoa, ensuring each bite is flavorful.
Step 3: Prepare and Mix Fresh Ingredients
While the quinoa is simmering, slice the grape tomatoes into halves.
Once the quinoa is seasoned, add the halved tomatoes, arugula, and crumbled feta cheese to the quinoa.
Gently fold everything together until well incorporated, ensuring the arugula begins to wilt slightly from the warmth of the quinoa.
Step 4: Serve or Store
Once fully mixed, serve the quinoa dish immediately for a warm, fresh meal.
Alternatively, refrigerate the quinoa for a cold salad option.
This dish can be stored in an airtight container in the refrigerator for up to 3-5 days, making it great for meal prep.
