Avocado Feta Quinoa Salad
User Reviews
5
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Prep Time
10 mins
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Cook Time
12 mins
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Total Time
22 mins
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Servings
4 servings
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Calories
466 kcal
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Course
Salad
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Cuisine
Mediterranean
Avocado Feta Quinoa Salad
Description
The Avocado Feta Quinoa Salad features quinoa cooked in water or vegetable broth, which is lightly toasted before simmering to bring out a nutty flavor and a light, fluffy texture. Fresh tomatoes and chopped avocado add brightness and creaminess, while parsley gives a subtle herbal lift. The key element is the feta vinaigrette dressing, where feta cheese is blended with minced garlic sautéed in olive oil, red wine vinegar, lemon juice, and parsley, creating a smooth, tangy emulsion that binds the salad ingredients together.
The salad is served chilled or at room temperature, making it versatile for lunches, light dinners, or side dishes. The combination of creamy avocado and crumbly feta contrasts nicely with the firm quinoa and juicy tomatoes, delivering a balanced texture and fresh, savory flavors.
For the best results, toast the quinoa gently before boiling and adjust the dressing seasoning to taste. If a blender isn't available, the dressing ingredients can be whisked together, with the feta smashed into a paste to incorporate well. The salad benefits from preparing the quinoa and dressing in advance, assembling just before serving to maintain freshness and textures.
Ingredients
- 1 cup quinoa dry
- 1.5 cups water or veggie broth
- ¾ cup tomatoes plum or cherry, chopped
- 1 avocado peeled + chopped
- 2-3 TBSP parsley fresh chopped
- 1 oz feta cheese optional, crumbled, for topping
FETA VINAIGRETTE DRESSING
- ½ cup feta cheese
- 1 garlic clove, minced into a paste
- 1 TBSP olive oil (to cook with the garlic above)
- ¼ cup olive oil or avocado oil
- 2 TBSP red wine vinegar or champagne vinegar
- 1 TBSP lemon juice
- 1 TBSP parsley or to taste
- ⅛ tsp black pepper to taste
- salt a pinch
Instructions
- First rinse + drain your quinoa using a mesh strainer/sieve.
- Bring a medium-small saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the fluff factor of the quinoa! I rarely skip this step because I love the texture and flavor it yields.
- Next add 1 and 1/2 cups water [or broth!] and bring pot to a boil.
- Once it's boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes.
- While the quinoa cooks, chop your veggies and set aside.
- Next microwave 1 small-medium clove of garlic in 1 TBSP olive oil and add to a food processor or blender with the rest of your dressing ingredients. Blend until smooth and emulsified, then season and adjust to taste.
- No blender/processor? No problem! You can whisk the ingredients together. For the feta in this case, you may want to smash it into a paste before whisking it into your dressing.
- Once your quinoa is done, season with a teeny bit of salt and pepper, fluff gently with a fork, and set aside to cool.
- Combine cooled quinoa with tomato and parsley.
- Stir in 1/4 cup of your dressing and then gently fold in the chopped avocado.
- Garnish with all the tomato/parsley/feta mixture you'd like!
- Add any additional dressing as desired.
- Enjoy!
Notes
- Lightly toasting quinoa before cooking enhances its texture and flavor.
- The feta vinaigrette can be blended for smoothness or whisked by hand; smashing feta before mixing helps emulsify the dressing.
- Use fresh parsley for brightness and adjust seasoning with salt and pepper as preferred.
- Prepare quinoa and dressing ahead of time, then combine with fresh avocado and tomatoes just before serving to keep textures fresh.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 466 kcal
% Daily Value*
| Calories | 466kcal | 23% |
| Carbohydrates | 34g | 11% |
| Protein | 11g | 22% |
| Fat | 33g | 51% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 23mg | 8% |
| Sodium | 304mg | 13% |
| Potassium | 566mg | 12% |
| Fiber | 7g | 28% |
| Sugar | 2g | 4% |
| Vitamin A | 559IU | 11% |
| Vitamin C | 17mg | 19% |
| Calcium | 162mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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