Quinoa Salad with Vegetables and Feta – Light Recipes for Dinner

Okay, can we just take a moment to appreciate how versatile quinoa is? I swear, it’s the Swiss Army knife of grains, and this salad really lets it shine. Crisp, colorful veggies mix with that tangy feta and the fluffy, slightly nutty quinoa—talk about a party in your mouth! Plus, it’s light but still satisfying, perfect for those nights when you want something fresh but filling. And hey, it’s quick enough that you won’t have to slave over the stove forever. Trust me, once you make this, you’ll want it on repeat for your go-to weeknight dinners!

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Ingredients

For the Main Dish:

• 1 cup quinoa, rinsed
• 2 cups water or low-sodium vegetable broth
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced
• 1 red bell pepper, diced
• 1/2 small red onion, finely chopped
• 4 ounces feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice (fresh is best!)
• Salt and black pepper, to taste

How I Make It

Step 1:

First things first: rinse the quinoa under cold water. This little step gets rid of its natural coating, which can be a bit bitter. Then, combine the quinoa and water (or broth for added flavor) in a medium saucepan. Bring it to a boil, then lower the heat, cover, and simmer for about 15 minutes until all the liquid is absorbed and the quinoa is tender.

Step 2:

Once cooked, fluff the quinoa with a fork—this helps keep it light and separate. Let it cool slightly while you prep the veggies.

Step 3:

Chop the cherry tomatoes, cucumber, red bell pepper, and red onion. I like to keep the veggies bite-sized, so every forkful is packed with freshness and crunch.

Step 4:

In a large bowl, combine the cooled quinoa and chopped vegetables. Toss in the crumbled feta and fresh parsley.

Step 5:

Drizzle the olive oil and fresh lemon juice over the salad, then season with salt and pepper to taste. Give everything a gentle toss to combine, making sure the feta doesn’t get too smashed.

Step 6:

For the best flavor, let the salad sit for at least 10 minutes before serving. This allows the ingredients to mingle and the lemony dressing to soak into the quinoa and veggies.

Variations & Tips

• Swap out the red bell pepper for roasted red peppers if you like a smoky touch.
• Add a handful of toasted pine nuts or walnuts for some crunch.
• Use fresh mint or basil instead of parsley for a different herbal note.
• If you want extra protein, toss in chickpeas or grilled chicken.
• For a vegan version, skip feta or add a dairy-free cheese alternative.
• Don’t skip rinsing quinoa — it makes a noticeable difference in taste!

How I Like to Serve It

This quinoa salad is perfect as a light dinner on its own or paired with grilled fish or chicken during warmer months. It also makes a colorful side for BBQs or a great lunchbox treat for workdays. When the weather’s hot, a glass of chilled white wine alongside this salad is my ultimate pairing—refreshing and bright.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days.
• If the salad seems dry after refrigerating, stir in a little extra olive oil or lemon juice to revive it.

Closing: This quinoa salad always brings color, crunch, and a bright, fresh flavor to the table—making it one of my favorite “light but satisfying” dinners.