Quinoa Salad with Feta, Peas & Basil Vinaigrette
This salad is packed with protein, fiber, and fresh flavor—making it a satisfying and nutrient-rich main dish I promise you’ll crave again and again. Creamy/salty feta, sweet peas, and a zesty basil vinaigrette pair perfectly with crunchy walnuts and a touch of jalapeño heat. Serve it warm or chilled—it’s equally delicious either way!
Quinoa Salad with Feta, Peas & Basil Vinaigrette
This salad is packed with protein, fiber, and fresh flavor—making it a satisfying and nutrient-rich main dish I promise you’ll crave again and again. Creamy/salty feta, sweet peas, and a zesty basil vinaigrette pair perfectly with crunchy walnuts and a touch of jalapeño heat. Serve it warm or chilled—it’s equally delicious either way!
Ingredients
Instructions
- Combine the cooked quinoa, peas, parsley, feta, and walnuts.
- Make the vinaigrette. Combine the vinaigrette ingredients in a blender, and blend until smooth. Pour over salad and toss gently to combine. Enjoy!
- If desired, make it a heftier main dish by topping with or serving alongside your favorite protein (grilled chicken or baked white fish- a garlicky tilapia is a great pairing- are some of our faves!)
Notes
Pro Tip!: I like to make extra and put it in the freezer for future meals. Just move from freezer to fridge the day before you plan to use, or even that morning- I'll just leave out on the counter if I go that route.
However, if you don't have pre-cooked quinoa on hand, here's how you make it. This will add about
- In a medium saucepan, combine 2 cups rinsed quinoa with 4 cups water. Bring the mixture to a boil over high heat.
- Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for about 15 minutes, or until the quinoa has absorbed all the liquid.
- Remove the pot from the heat and let the quinoa rest, covered, for 5 minutes. (This allows it to steam and become extra fluffy.) Remove the lid and fluff the quinoa gently with a fork.