5.0 from 36 votes
Avocado Feta Quinoa Salad
Avocado Feta Quinoa Salad is tossed in a super easy homemade feta vinaigrette and sprinkled with fresh parsley. This easy mediterranean quinoa salad is healthy, refreshing, and perfect for a hot Summer day!
Prep Time
10 mins
Cook Time
10 mins
Total Time
22 mins
Servings: 4 servings
Calories: 466 kcal
Course:
Salad
Cuisine:
Mediterranean
Ingredients
- 1 cup dry quinoa
- 1.5 cups water or veggie broth
- ¾ cup chopped plum or cherry tomatoes
- 1 avocado peeled + chopped
- 2-3 TBSP fresh chopped parsley
- 1 oz crumbled feta cheese for topping (optional)
FETA VINAIGRETTE DRESSING
- ½ cup feta cheese
- 1 clove of garlic 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
- a pinch of salt
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!
Cup of Yum
Notes
- Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
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
(16%)
Fiber
7g
(28%)
Sugar
2g
(4%)
Vitamin A
559IU
(11%)
Vitamin C
17mg
(19%)
Calcium
162mg
(16%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
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.