Mediterranean Quinoa Salad with Baked Feta

A vibrant and flavorful Mediterranean lunch featuring quinoa, roasted vegetables, and creamy baked feta.

Prep Time

20 minutes

Total Time

55 minutes

Calories

565 kcal

Difficulty

Easy

Equipment

4 items

Cost

£2.57/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner•Salad

Cuisine:

Main Ingredient:

Cooking Style:

Dietary:

Mood:

Comfort Food•Light & Fresh

Ingredients

Servings

1cupQuinoa(rinsed well)

£0.75

2cupsWater

1pintCherry Tomatoes(halved)

£2.20

0.5Red Onion(thinly sliced)

£0.30

1Cucumber(diced)

£0.90

1Bell Pepper (Yellow or Orange)(diced)

£0.85

0.5cupKalamata Olives(pitted and halved)

£1.20

8ozFeta Cheese(block feta)

£3.00

1tspDried Oregano

£0.10

3tbspOlive Oil

£0.25

2tbspLemon Juice(freshly squeezed)

£0.20

2clovesGarlic(minced)

£0.10

to tasteSalt

£0.01

to tasteBlack Pepper

£0.02

0.3cupFresh Parsley(chopped, for garnish)

£0.40

Total Cost

£10.28

£2.57 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
Rinse quinoa thoroughly under cold water.
3.
In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Fluff with a fork and set aside to cool.
4.
Place the block of feta cheese on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with dried oregano. Bake for 15-20 minutes, or until the feta is softened and slightly golden on top.
5.
While the feta is baking, prepare the vegetables. In a large bowl, combine cherry tomatoes, red onion, cucumber, bell pepper, and Kalamata olives.
6.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, minced garlic, salt, and pepper.
7.
Once the quinoa has cooled, add it to the bowl with the vegetables.
8.
Pour the lemon-garlic dressing over the quinoa and vegetables. Toss gently to combine.
9.
Carefully remove the baked feta from the oven and place it on top of the quinoa salad. You can crumble it slightly if desired.
10.
Garnish with fresh parsley and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (350g)

565 kcal / 2364 kJ

Carbs

45g

17% of RDA

Fat

35g

50% of RDA

Protein

21g

42% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

10 g

11% of RDA

Sodium

850 mg

37% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

You can add grilled chicken or chickpeas for extra protein.

For a more intense feta flavor, use Greek feta.

This salad can be made ahead of time, but add the feta just before serving.

Feel free to substitute your favorite Mediterranean vegetables.

Cooking Equipment

Oven

Baking Sheet

Large Bowl

Small Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Dessert

Greek Yogurt Panna Cotta with Fig Compote

A light and tangy panna cotta made with Greek yogurt, topped with a sweet and flavorful fig compote. Pairs perfectly with a savory main course like Spanakopita or a grilled chicken salad with feta.

45 minutes

4 servings

Easy

"This dessert offers a light and refreshing finish, echoing the 'light and fresh' mood. The tanginess of Greek yogurt complements the feta in the main course, while the sweet fig compote provides a satisfying sweetness without being overly heavy."