I was imagining a pasta that mimicked a greek salad, so we shopped for some feta cheese and a few fresh pour over the vinaigrette, then add the feta cheese.
Dianne's Lemon-Feta Quinoa Salad
Make a summery orzo salad with feta and pretend it's the middle of july!
Recipe Summary 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.Ingredients | Greek Salad Recipes Feta Cheese
2 cups water
1 cup quinoa
½ teaspoon sea salt
⅔ cup halved grape tomatoes
½ cup crumbled feta cheese
¼ cup roasted unsalted sunflower seeds
¼ cup chopped fresh parsley
1 (2.25 ounce) can sliced black olives, drained
1 tablespoon minced shallot
3 tablespoons extra-virgin olive oil
3 tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon minced garlic
¼ teaspoon sea salt
¼ teaspoon fresh ground black pepper
Directions
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.
Mix quinoa, tomatoes, feta cheese, sunflower seeds, parsley, olives, and shallot together in a large bowl.
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.
Info | Greek Salad Recipes Feta Cheese
prep:
15 mins
cook:
15 mins
additional:
30 mins
total:
1 hr
Servings:
6
Yield:
6 servings
