A Bright, Fresh Way to Eat Feta
This quinoa greek salad with feta and lemon dressing is what I make when I want something wholesome but not heavy. It’s the kind of salad that keeps well in the fridge, perfect for lunches or days when I’d rather assemble than cook. The lemon dressing is sharp, the feta adds a savoury crumble, and the quinoa soaks up every bit of flavour.
I’ve come to love how versatile it is. Some days I toss in chickpeas or roasted peppers, other times I keep it simple with cucumber and tomato. It feels like a lighter cousin to my pasta salad with feta and kalamata olives, but with more texture and a little extra crunch.
If you like this, you’ll probably enjoy the lentil greek salad with spinach and feta too—it has that same balance of comfort and brightness. You can also see all my greek salad recipes with feta for more ways to use those salty crumbles.
Ingredients (Serves 4)
- 150 g quinoa
- 300 ml water or vegetable stock
- 150 g feta cheese, crumbled
- 10 cherry tomatoes, halved
- ½ cucumber, diced
- ½ red onion, finely sliced
- 1 small red pepper, chopped
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 tsp lemon zest
- ½ tsp dried oregano
- pinch of sea salt
- black pepper to taste
Ingredient Notes
Cook the quinoa in vegetable stock if you can—it adds subtle flavour. Once cooked, let it cool before tossing, otherwise the feta will melt too much and the salad will clump. I prefer white quinoa for a light texture, though red quinoa adds a nutty bite.
Good feta makes all the difference here. Choose one that’s firm and crumbly rather than soft. It should be tangy and slightly creamy, not overly salty.
Equipment Needed
You’ll need a medium saucepan for cooking the quinoa, a fine sieve for rinsing, and a large bowl for mixing. A small whisk or jar is useful for shaking up the lemon dressing.
If you’re meal prepping, glass containers help keep the salad fresh and make portioning easy. I often pack mine for work lunches, dressing it just before eating.
Instructions
Rinse the quinoa under cold water and drain. Add it to a saucepan with water or stock and bring to a boil. Reduce the heat, cover, and simmer for about 12 minutes or until the grains are tender and the liquid absorbed. Remove from heat and let it stand, covered, for five minutes before fluffing with a fork.
In a large bowl, combine the cooked quinoa, tomatoes, cucumber, red onion, and pepper. Whisk together olive oil, lemon juice, zest, oregano, salt, and pepper in a small bowl. Pour the dressing over the salad, toss well, then fold in the crumbled feta. Serve at room temperature or slightly chilled.
Cooking Technique and Recommendations
Rinsing the quinoa removes bitterness from the outer coating—don’t skip that step. Allow it to cool before mixing, otherwise the vegetables will wilt and lose their crunch.
If you like a more intense lemon flavour, add the zest directly to the warm quinoa before cooling. It releases the oils and gives a fragrant citrus lift that ties beautifully with the feta.
What to Serve with This Recipe
This salad makes a lovely side for grilled fish, especially sea bass or salmon. It’s also a brilliant base for a quick dinner—add a fried egg on top or some roasted chickpeas for a touch of crunch.
For something heartier, I often serve it alongside a beetroot greek salad with honey vinaigrette. And when I want something smoky, I reach for my grilled vegetable greek salad with feta. You can browse my full collection of greek salads with feta to mix up flavours and textures.
Wine and Beer Pairings
A chilled glass of sauvignon blanc pairs beautifully with the citrusy dressing—it’s fresh, grassy, and cuts through the salt of the feta. A dry riesling also works nicely if you prefer something aromatic with a little body.
If you’d rather a beer, a light wheat beer complements the lemon notes well, while a pale ale adds a soft bitterness that contrasts with the feta’s creaminess.
Frequently Asked Questions
Can I use another grain instead of quinoa?
Yes, bulgur wheat, couscous, or even farro make good substitutes. Adjust cooking times accordingly.
Can I make this salad in advance?
It’s perfect for meal prep. Store it in the fridge and add the dressing just before serving to keep it fresh.
Can I use lime instead of lemon?
You can, though it gives a sharper, less floral acidity. Works well if pairing with grilled prawns.
Is it gluten-free?
Yes, quinoa is naturally gluten-free, just ensure your stock cube or seasoning is too.
Can I add meat or fish?
Absolutely. Grilled chicken, prawns, or even smoked salmon work beautifully.
Tips for Success When Making Quinoa Greek Salad
Let the quinoa cool properly before dressing; warm grains absorb too much liquid and can turn mushy. Always taste before serving. A final pinch of salt or a drizzle of olive oil just before eating can make the flavours pop.
Recipe Variation Suggestions
Add roasted aubergine for a smoky touch or toss in some spinach leaves for freshness. A handful of pomegranate seeds gives a burst of sweetness that pairs well with the salty feta. For extra texture, sprinkle toasted almonds or pumpkin seeds on top just before serving.
Storage and Reheating Quinoa Greek Salad
This salad keeps well in the fridge for up to three days in an airtight container. Serve it cold or at room temperature. Avoid reheating—it changes the texture of the quinoa and softens the vegetables.
Health Benefits and Dietary Alternatives
Quinoa is rich in plant-based protein and fibre, keeping you full without feeling heavy. Feta provides calcium and healthy fats, while lemon juice adds vitamin C and brightness.
If you’re vegan, use dairy-free feta or marinated tofu instead. To make it even lighter, replace some of the olive oil with extra lemon juice or a spoonful of yoghurt for creaminess.
Quinoa Greek Salad with Feta and Lemon Dressing
Ingredients
- 150 g quinoa
- 300 ml vegetable stock
- 150 g feta cheese crumbled
- 10 cherry tomatoes halved
- ½ cucumber diced
- ½ red onion finely sliced
- 1 red pepper small, chopped
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 tsp lemon zest
- ½ tsp oregano dried
- pinch sea salt
- black pepper to taste
Instructions
- Rinse the quinoa under cold water and drain. Add it to a saucepan with water or stock and bring to a boil. Reduce the heat, cover, and simmer for about 12 minutes or until the grains are tender and the liquid absorbed. Remove from heat and let it stand, covered, for five minutes before fluffing with a fork.
- In a large bowl, combine the cooked quinoa, tomatoes, cucumber, red onion, and pepper. Whisk together olive oil, lemon juice, zest, oregano, salt, and pepper in a small bowl. Pour the dressing over the salad, toss well, then fold in the crumbled feta. Serve at room temperature or slightly chilled.