DIANNE'S LEMON-FETA QUINOA SALAD

Dianne's Lemon-Feta Quinoa Salad image

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.

Provided by Dianne

Categories Salad Grains Quinoa Salad Recipes

Time 1h

Yield 6

Number Of Ingredients 15

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Ingredients

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

Steps:

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.

Nutrition Facts : Calories 230.5 calories, Carbohydrate 22 g, Cholesterol 11.1 mg, Fat 13.3 g, Fiber 2.8 g, Protein 6.6 g, SaturatedFat 3.3 g, Sodium 479.1 mg, Sugar 0.8 g