Sun-Dried Tomato and Feta Quinoa Salad
A vibrant mix of fluffy quinoa, tangy feta, and sun-dried tomatoes, dressed with a zesty lemon-herb vinaigrette. This mediterranean-inspired mediterranean (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
Instructions
- Step 1: Rinse 1 cup quinoa and cook in 2 cups water until tender, 15 minutes. Let cool.
- 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.
- 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.
- Step 4: Toss quinoa with the dressing, then fold in the olive-feta mixture. Chill for 30 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sun-Dried Tomato and Feta Quinoa Salad 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 Sun-Dried Tomato and Feta Quinoa Salad?
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 Sun-Dried Tomato and Feta Quinoa Salad?
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 Sun-Dried Tomato and Feta Quinoa Salad 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 Sun-Dried Tomato and Feta Quinoa Salad vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
