Quinoa, Vegetables and Feta Cheese Salad
A meatless side or main dish that’s full of flavor.
This delightful quinoa salad is quick to make and tastes wonderful as a side dish, snack or even a light meatless meal.
It includes shelled edamame that can be found in the freezer section at the grocery store.
The flavors and textures in this meatless salad taste so good together.
I especially like the tangy flavor of feta cheese with each bite.
And it lasts nicely in the refrigerator if made ahead of time.
Let’s check out the ingredients.
Broth (chicken, vegetable, beef) or water, Italian dressing, corn (canned, frozen, or fresh), crumbled feta cheese, uncooked quinoa, red onion, red bell pepper, cilantro, salt and…
…shelled edamame
HOW TO MAKE THIS RECIPE
A printable recipe with the measurements and instructions is located at the bottom of this post.
For the Quinoa:
Rinse the quinoa in a wire mesh strainer.
To a medium size sauce pan, add broth…
…and the rinsed quinoa.
Heat the pan on medium heat and stir.
Bring to a boil and stir.
Decrease the heat to low.
Cover the pan with a lid and…
…simmer until the quinoa absorbs the liquid (about 15 minutes).
Then remove from the heat and set aside to cool while preparing the remaining ingredients.
For the Salad:
Chop the red bell pepper, red onions, and cilantro.
In a medium size bowl, add the chopped red bell pepper…
…chopped red onion…
…and corn.
Next,
add the quinoa.
Then add Italian salad dressing…
…and stir the ingredients together.
Wait, the salad gets even prettier.
Add the edamame,
…and the cilantro.
Then stir together.
Next,
add the feta cheese…
…stir and add salt.
Do a quick taste test and add more salt if needed.
Serve chilled or at room temperature as a side or…
…a main dish.
Thank you so much for stopping by CCC!
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Quinoa, Vegetables and Feta Cheese Salad
Ingredients
For the Quinoa:
- 1 cup uncooked quinoa rinsed in a wire mesh strainer
- 2 cups broth chicken, vegetable, beef or water if preferred
For the Salad:
- cooked and cooled Quinoa
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped red onion
- 1/2 cup canned corn drained (or can use frozen or fresh corn)
- 1/2 cup shelled edamame
- 1/2 cup chopped cilantro
- 3/4 cup crumbled feta cheese
- 1/3 cup Italian dressing
- 1/4 teaspoon salt or salt to taste
Instructions
For the Quinoa:
- To a medium size sauce pan, add the rinsed quinoa, and broth. Heat the pan on medium heat. Stir and bring to a boil.
- Decrease the heat to low. Cover the pan with a lid and simmer until the quinoa absorbs the liquid (about 15 minutes).
- Then remove from the heat and set aside to cool while preparing the remaining ingredients.
For the Salad:
- Once cooled, in a medium size bowl, add the quinoa, red bell pepper, red onions, and corn.
- Then add the Italian salad dressing and stir. Add the edamame and cilantro, and stir.
- Next, stir in the feta cheese and add salt (or salt to taste). Do a quick taste test and add more salt if needed.
- Serve chilled or at room temperature.
Salad Recipes
Here are more salad recipes you may like “Simple Coleslaw“, “Tomato and Onion Salad with Blue Cheese” and “Baked Salmon and Avocado Salad“.
Side Dish Recipes
More Side Dish Recipes You May Like:
Homestyle Elbow Macaroni Salad
What would you estimate is the caloric value of this? It’s so good I want to eat too much of it, and want to make sure I stay in a decent range.
Hi Marisa, this recipe has 1 cup of uncooked quinoa which yields approximately 3 cups of cooked quinoa; cooked quinoa has approximately 223 calories per cup so just for the quinoa the calories may be approximately 670. There is 3/4 cup crumbled feta in the recipe which is approximately 300 calories. For these 2 main ingredients the total calories may be approximately 970 calories; plus the calories for the broth, veggies and dressing. The estimated servings for this recipe is 5. Thank you for stopping by and have a nice weekend.
LOVE this salad!
Hi Jason, thank you very much! Have a great rest of the week!
Look at all of that gorgeous color! I do adore quinoa and eat it often, so I love to find new ways to prepare it 🙂
This is so bright and gorgeous. I would just sit on the deck with a big old smile while I nosh on this. I am not a feta fan but I would imagine it’s just as brilliant and tasty without it. Love this recipe.
Hi Kim, thank you and have a great day!