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Quinoa Salad with Roasted Pepper, Olive and Feta

Name: Quinoa Salad with Roasted Pepper, Olive and Feta
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 140 g quinoa, rinsed; 300 ml water; 3 g fine salt; 120 g roasted red pepper, drained and sliced; 150 g cucumber, diced; 60 g Kalamata olives, pitted and halved; 80 g feta, crumbled; 10 g fresh mint, finely chopped; 10 g fresh parsley, finely chopped; 1 tsp lemon zest; 30 ml lemon juice; 25 ml extra-virgin olive oil; 1 g black pepper, freshly ground; 1 g dried oregano; 1 g fine salt

This quinoa salad is bright, savory, and refreshing, with fluffy grains coated in lemony olive oil and tossed with sweet roasted pepper, crisp cucumber, briny olives, and creamy feta. Fresh mint and parsley make it lively and light while keeping it satisfying enough for a full meal.

30 min

2 servings

470 kcal

American

Ingredients

Quinoa base

140 gquinoa, rinsed
300 mlwater
3 gfine salt

Salad vegetables and cheese

120 groasted red pepper, drained and sliced
150 gcucumber, diced
60 gKalamata olives, pitted and halved
80 gfeta, crumbled
10 gfresh mint, finely chopped
10 gfresh parsley, finely chopped

Lemon dressing

1 tsplemon zest
30 mllemon juice
25 mlextra-virgin olive oil
1 gblack pepper, freshly ground
1 gdried oregano
1 gfine salt

Instructions

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.
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.
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.
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
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.
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.
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.

Nutrition per serving

470 kcal

Calories

15g

Protein

43g

Carbs

27g

Fat

Fiber

Notes

•For the best texture, do not overcook the quinoa; the grains should look translucent with a tiny white tail.
•Jarred roasted red peppers keep this recipe within 30 minutes and make it very beginner-friendly.
•You can replace parsley with extra mint for a fresher profile, or add a handful of chickpeas for an even heartier salad.
•This salad travels well for lunch; chill it and refresh with a squeeze of lemon before eating if needed.

Background

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.

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