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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. 
Quinoa Salad With Feta & Dill
Prep Time
10 mins
Cook Time
20 mins
Stand Time
5 mins
Total Time
35 mins
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.
Course: Salad, Side Dish
Cuisine: Greek
Keyword: quinoa feta salad, quinoa salad
Servings: 6
Author: Gwynn Galvin
  • 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
  1. 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.
  2. Remove from heat. Using a fork, fluff up quinoa. Let stand, covered, 5 minutes. Uncover and cool to room temperature.
  3. Meanwhile, in serving dish combine olive oil, red wine vinegar, kosher salt and pepper until blended.
  4. Stir in quinoa, artichoke hearts, tomatoes, olives, feta, red onion and dill and gently toss until evenly coated. Serve at room temperature or chilled.
Recipe Notes

Makes 6 cups.