Feta & Oregano Quinoa Salad Recipe

Name: Feta & Oregano Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Quinoa; 3/4 cup quinoa (white, red, black, or a combination); 1 1/2 cups water; Dressing; 3 tablespoons balsamic vinegar; 2 tablespoons extra virgin olive oil; 1 tablespoon Dijon mustard or 1 tablespoon coarse grain mustard; 2 tablespoons fresh oregano, finely chopped or 2 teaspoons dried oregano; 1 teaspoon fresh garlic, minced; salt, to taste; pepper, freshly ground, to taste; Salad; 1 cup zucchini, diced; 1 cup cherry tomatoes, halved; 1/2 cup red onion, diced; 1/2 cup baby green pea, frozen; 1 cup red bell pepper, diced; 1 cup yellow bell pepper, diced; 1 1 cup bocconcini, Pearl or 1 cup bocconcini, Mini, halved

Servings: persons

Quinoa
3/4 cup quinoa (white, red, black, or a combination)
1 1/2 cups water
Dressing
3 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard or 1 tablespoon coarse grain mustard
2 tablespoons fresh oregano, finely chopped or 2 teaspoons dried oregano
1 teaspoon fresh garlic, minced
salt, to taste
pepper, freshly ground, to taste
Salad
1 cup zucchini, diced
1 cup cherry tomatoes, halved
1/2 cup red onion, diced
1/2 cup baby green pea, frozen
1 cup red bell pepper, diced
1 cup yellow bell pepper, diced
1 1 cup bocconcini, Pearl or 1 cup bocconcini, Mini, halved

1
Rinse and strain the quinoa to remove the bitter coating. Most quinoa today are pre-rinsed, so check the package, but even so, I prefer to give it one more rinse. Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer, and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 4 minutes. Remove the lid and fluff the cooked quinoa with a fork. Set aside to cool.
2
Whisk the vinegar, olive oil, mustard, oregano, garlic, salt, and pepper together in a small bowl.
3
Combine the salad ingredients in a large bowl; pour the dressing over the vegetables and thoroughly mix. Add the quinoa, and mix until evenly combined.
4
Serve immediately or refrigerate for up to 3 days.

163

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Quinoa, 3/4 cup quinoa (white, red, black, or a combination), 1 1/2 cups water, Dressing, and more.

Yes, Feta & Oregano Quinoa Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Feta & Oregano Quinoa Salad

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