Turkish Quinoa Salad
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This Turkish quinoa salad has become one of my go to dishes when I want something that's both nutritious and incredibly easy to pull together. The whole thing comes together in under an hour, and honestly, most of that time is just waiting for the quinoa to cook. What I love most is how versatile it is and how budget friendly it remains, especially when tomatoes and cucumbers are in season. Quinoa is absolutely packed with protein and all nine essential amino acids, making this salad genuinely filling on its own. The combination of fresh herbs, tangy lemon, and creamy feta creates this beautiful Mediterranean vibe that tastes like you spent way more time in the kitchen than you actually did.
Ella x
Ingredients
- 400quinoa
- 400 gcherry tomatoes
- 200 gcucumber
- 150 gred onion
- 150 gfeta cheese
- 50 gfresh parsley
- 60 mllemon juice
- 180 mlolive oil
- 1 gsalt
- ½ gblack pepper
Detail level
Instructions
- 1
Rinse the quinoa in a fine mesh strainer and drain well.
- 2
In a medium saucepan, bring 800ml of water to a boil. Add the quinoa, cover, and reduce the heat to low.
Tip: Use a non-stick saucepan to prevent quinoa from sticking.
- 3
Simmer for 15 minutes, or until the quinoa is tender and the water is absorbed.
- 4
In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, feta cheese, and parsley.
- 5
In a small bowl, whisk together the lemon juice and olive oil.
- 6
Pour the dressing over the salad and toss to combine.
Tip: Adjust the amount of lemon juice to taste.
- 7
Season with salt and black pepper to taste.
- 8
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- 9
Serve chilled or at room temperature.
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