Lemon, Feta and Quinoa Summer Salad

Lemon Quinoa Salad with Logo

Simple Summer Salads are staple sides for our family this time of year. I love making big salads and using leftovers for quick weekday lunches. Enjoy! 


  • 1 cup Quinoa, we like True Roots Organic
  • 2 cups water or broth
  • ½ teaspoon sea salt (omit if broth has salt)
  • ½ cup crumbled feta style cheese, we like Edan local Feta or Ballard Cheese Feta Style Cheese
  • 2/3 cup Organic Grape or Cherry Tomatoes, halved
  • ¼ cup sunflower seeds
  • ¼ cup chopped fresh parsley
  • 1 can sliced black olives, we like natural value
  • 3 Tablespoons Organic Extra Virgin Olive Oil, we like Newmans Own Organic
  • 1 Tablespoon minced Red Onion
  • 3 Tablespoons Lemon Juice
  • 1 Teaspoon minced garlic
  • 1 Tablespoon Dijon Mustard
  • ¼ Teaspoon Sea Salt
  • ¼ Teaspoon freshly ground black peppercorn


  1. 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.
  1. Mix quinoa, tomatoes, feta cheese, sunflower seeds, parsley, and olives together in a large bowl.
  2. 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.

About Rachel

Owner @ Brown Box Organics.
This entry was posted in Garlic, Lemons, Onion, Tomato, Uncategorized and tagged , , , , . Bookmark the permalink.

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