Feta & Oregano Quinoa Salad

By Food.com (266,971 recipes)
Feta & Oregano Quinoa Salad


I came across this recipe in a book called Quinoa 365: The Everyday Superfood, and it was a hit at a family BBQ, using the original cheese; Bocconcini. Bummed out that I didn't take the leftovers home for lunches, I made it again, this time using Herb & Garlic crumbled feta that I had in the fridge - holy bananas, feta took this salad to rock star status! I have two parrots, Merlin and Arwen (featured in some of my pics), and I had to put out two treat dishes for them, as neither would let the other near it! Try it with any good, tasty, cheese, and you'll love it - and if you don't do cheese, marinated tofu would be stellar as well. Use your imagination! One thing I can say is that when I made the salad with Bocconcini, maybe it was because I didn't marinate it, I served it immediately, but somehow, that very mild cheese just didn't do the dish justice. I sure hope you enjoy this as much as we did!


  • 1 1/2 cups water
  • 1 cup cherry tomatoes, halved
  • 1 cup feta cheese, Herb & Garlic, crumbled or 1 cup bocconcini, Pearl or 1 cup bocconcini, Mini, halved
  • 1 cup red bell pepper, diced
  • 1 cup yellow bell pepper, diced
  • 1 cup zucchini, diced
  • 1 tablespoon Dijon mustard or 1 tablespoon coarse grain mustard
  • 1 teaspoon fresh garlic, minced
  • 1/2 cup baby green pea, frozen
  • 1/2 cup red onion, diced
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh oregano, finely chopped or 2 teaspoons dried oregano
  • 3 tablespoons balsamic vinegar
  • 3/4 cup quinoa (white, red, black, or a combination)
  • pepper, freshly ground, to taste
  • salt, to taste

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  • Prep Time
  • Cook Time
  • Yield
  • Serves: 4-6


Read the preparation instructions at Food.com


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