Sun-Dried Tomato and Feta Quinoa Salad

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A vibrant mix of fluffy quinoa, tangy feta, and sun-dried tomatoes, dressed with a zesty lemon-herb vinaigrette. This Mediterranean recipe (vegetarian), ready in about 30 minutes, pairs quinoa, sun-dried tomatoes, crumbled feta cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
• 1/2 cup sun-dried tomatoes
• 1/2 cup crumbled feta cheese
• 1/4 cup kalamata olives
• 1 small red onion
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp fresh dill
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Rinse 1 cup quinoa and cook in 2 cups water until tender, 15 minutes. Let cool.
2. Step 2: In a bowl, combine 1/2 cup sun-dried tomatoes, 1/4 cup kalamata olives, and diced red onion (1/4-inch cubes). Add crumbled feta cheese.
3. Step 3: Whisk 2 tbsp olive oil, 1 tbsp lemon juice, 1 tbsp dill, 1 tsp salt, and 1/2 tsp black pepper for the dressing.
4. Step 4: Toss quinoa with the dressing, then fold in the olive-feta mixture. Chill for 30 minutes before serving.