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Avocado Feta Quinoa Salad
5 from 36 votes

Avocado Feta Quinoa Salad

This Avocado Feta Quinoa Salad combines fluffy quinoa with fresh tomatoes, creamy avocado, and a tangy feta vinaigrette. The quinoa is toasted before boiling to enhance its texture and flavor, while the dressing blends feta cheese with garlic and herbs for a rich, savory finish. Parsley adds a fresh note throughout, making this salad vibrant and satisfying.

Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
Servings: 4 servings
Calories: 466 kcal
Course: Salad
Cuisine: Mediterranean

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

    Cup of Yum
  1. First rinse + drain your quinoa using a mesh strainer/sieve.
  2. 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.
  3. Next add 1 and 1/2 cups water [or broth!] and bring pot to a boil.
  4. Once it's boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes.
  5. While the quinoa cooks, chop your veggies and set aside.
  6. 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.
  7. 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.
  8. Once your quinoa is done, season with a teeny bit of salt and pepper, fluff gently with a fork, and set aside to cool.
  9. Combine cooled quinoa with tomato and parsley.
  10. Stir in 1/4 cup of your dressing and then gently fold in the chopped avocado.
  11. Garnish with all the tomato/parsley/feta mixture you'd like!
  12. Add any additional dressing as desired.
  13. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 466

% 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.