Quinoa Salad with Roasted Pepper, Olive and Feta

Nutrition · per serving

Steps

1. 1

   Rinse the quinoa well under cold water in a fine sieve for about 30 seconds to remove bitterness. Put it in a small saucepan with the water and salt. Bring to a boil, then reduce to a gentle simmer, cover, and cook for 12-15 minutes until the grains are tender and the water is absorbed.

   140 g quinoa, rinsed300 ml water3 g fine salt
2. 2

   While the quinoa cooks, prepare the salad components: slice the roasted red pepper, dice the cucumber, halve the olives, crumble the feta, and finely chop the mint and parsley.

   120 g roasted red pepper, drained and sliced150 g cucumber, diced60 g Kalamata olives, pitted and halved80 g feta, crumbled10 g fresh mint, finely chopped10 g fresh parsley, finely chopped
3. 3

   In a medium mixing bowl, whisk together the lemon zest, lemon juice, olive oil, black pepper, oregano, and salt until combined. Taste the dressing; it should be bright and slightly salty, since the quinoa will mellow it.

   1 tsp lemon zest30 ml lemon juice25 ml extra-virgin olive oil1 g black pepper, freshly ground1 g dried oregano1 g fine salt
4. 4

   When the quinoa is done, remove it from the heat and let it stand, covered, for 5 minutes. Fluff with a fork to separate the grains; this keeps the salad light rather than clumpy.

5. 5

   Add the warm quinoa to the bowl with the dressing and toss well so it absorbs the lemon and oil. Let it cool for 5 minutes; warm quinoa takes on flavor better than cold.

   140 g quinoa, rinsed1 tsp lemon zest30 ml lemon juice25 ml extra-virgin olive oil1 g black pepper, freshly ground1 g dried oregano1 g fine salt
6. 6

   Fold in the roasted red pepper, cucumber, olives, mint, parsley, and feta. Mix gently so the feta stays in small creamy pieces instead of disappearing into the salad.

   120 g roasted red pepper, drained and sliced150 g cucumber, diced60 g Kalamata olives, pitted and halved10 g fresh mint, finely chopped10 g fresh parsley, finely chopped80 g feta, crumbled
7. 7

   Serve immediately slightly warm, or at room temperature. If you have a few extra minutes, letting it sit briefly before serving helps the flavors meld.

Origin & History

Quinoa salads like this are a modern American dish influenced by Mediterranean pantry ingredients such as olives, feta, lemon, and herbs. They became especially popular as quinoa gained attention in North American home cooking as a quick, protein-rich grain alternative.