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Mediterranean Quinoa Salad With Feta & Dill is brimming with artichoke hearts, kalamata olives, dill and creamy feta cheese, the fresh flavors of Greece. 
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5 from 21 votes

Quinoa Salad With Feta & Dill

Mediterranean Quinoa With Feta and Dill is an easy recipe for a side dish. Our Greek quinoa salad is bursting with artichoke hearts, kalamata olives, dill and feta cheese.
Prep Time10 minutes
Cook Time20 minutes
Stand Time5 minutes
Total Time35 minutes
Course: Salad, Side Dish
Cuisine: Greek
Keyword: quinoa feta salad, quinoa salad
Servings: 6
Calories: 226kcal
Author: Gwynn Galvin

Ingredients

  • 1 cup quinoa
  • 3 Tbs. olive oil
  • 3 Tbs. red wine vinegar
  • 1/2 tsp. kosher salt
  • 1/4 tsp. pepper
  • 1 jar (7.5 ounces) marinated quartered artichoke hearts, drained
  • 1 cup grape tomatoes, halved lengthwise
  • 1/2 cup pitted kalamata olives, halved lengthwise
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped red onion
  • 1/4 cup chopped fresh dill

Instructions

  • In medium saucepot bring 2 cups water to a boil over medium-high heat. Add quinoa. Reduce heat and simmer, covered, until water has been absorbed, 12-15 minutes.
  • Remove from heat. Using a fork, fluff up quinoa. Let stand, covered, 5 minutes. Uncover and cool to room temperature.
  • Meanwhile, in serving dish combine olive oil, red wine vinegar, kosher salt and pepper until blended.
  • Stir in quinoa, artichoke hearts, tomatoes, olives, feta, red onion and dill and gently toss until evenly coated. Serve at room temperature or chilled.

Notes

Makes 6 cups.

Nutrition

Calories: 226kcal | Carbohydrates: 21g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 479mg | Potassium: 250mg | Fiber: 3g | Sugar: 2g | Vitamin A: 455IU | Vitamin C: 6mg | Calcium: 87mg | Iron: 2mg