Citrus-Mint Quinoa Salad with Feta
A vibrant quinoa salad tossed with fresh mint, juicy citrus segments, and creamy feta for a bright, refreshing meal. This mediterranean-inspired salads (vegetarian, gluten free) ready in about 30 minutes pairs quinoa, water, chopped fresh mint leaves into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup quinoa
- 2 cups water
- 1/4 cup chopped fresh mint leaves
- 1 large, peeled and segmented orange
- 1 medium, peeled and segmented grapefruit
- 1/2 cup crumbled feta cheese
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Rinse 1 cup quinoa under cold water until water runs clear. Combine quinoa with 2 cups water in a medium saucepan and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
- Step 2: While quinoa cooks, whisk together 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl until emulsified.
- Step 3: Transfer cooked quinoa to a large bowl and let cool for 10 minutes. Add 1/4 cup chopped fresh mint leaves, 1 large peeled and segmented orange, 1 medium peeled and segmented grapefruit, and 1/2 cup crumbled feta cheese. Pour dressing over the salad and toss gently to combine, ensuring the citrus and mint are evenly distributed.
- Step 4: Chill the salad in the refrigerator for at least 20 minutes before serving to allow flavors to meld and deliver a refreshing bite.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Citrus-Mint Quinoa Salad with Feta take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Citrus-Mint Quinoa Salad with Feta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep quinoa from drying out.
Can I substitute ingredients in Citrus-Mint Quinoa Salad with Feta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Citrus-Mint Quinoa Salad with Feta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Citrus-Mint Quinoa Salad with Feta vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
