The Washington Post

Quinoa and Vegetable Salad With Feta

Quinoa and Vegetable Salad With Feta 1.000

Tom McCorkle for The Washington Post; food styling by Gina Nistico for The Washington Post

Nourish Aug 11, 2022

This fulfilling, nutritious salad packed with exciting textures and flavors is meant as one serving as a quick, pull-together meal, with variations based on what might be in the refrigerator. The recipe can be easily multiplied to serve 2 or more. The key to its convenience is to have a batch of precooked grain in the refrigerator ready to go, and cooked chickpeas or other beans — canned or otherwise — on hand.

Total time: 10 mins

Correction: The previous version of the recipe misstated the amount of feta in the recipe; this has been updated.

Storage Notes: Cooked quinoa or other grain can be refrigerated for up to 4 days.


Servings:
1

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 1 servings; makes about 2 1/2 cups

Ingredients
  • 1 cup baby arugula, or other tender leafy greens
  • 1/2 cup cooked quinoa, ideally red or tricolor, or other cooked grain such as farro or bulgur
  • 1/2 cup cooked chickpeas or another bean (drained and rinsed if canned)
  • 1/2 cup chopped grilled zucchini or another cooked vegetable
  • 1/2 cup quartered grape tomatoes or another chopped fresh vegetable, such as cucumber or celery
  • 1 tablespoon thinly sliced scallion or chopped red or sweet onion
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • Pinch fine salt
  • Freshly ground black pepper
  • 3 tablespoons (3/4 ounce) crumbled feta cheese

Directions

In a large bowl, toss together the arugula, quinoa, chickpeas, zucchini, tomatoes and scallion until combined. Add the oil, lemon juice, salt and pepper and toss to coat, then toss in the feta cheese and serve.


Recipe Source

From cookbook author and registered dietitian nutritionist Ellie Krieger.

Tested by Ellie Krieger.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

Nutritional Facts

Calories per serving: 514


% Daily Values*

Total Fat: 22g 34%

Saturated Fat: 5g 25%

Cholesterol: 15mg 5%

Sodium: 561mg 23%

Total Carbohydrates: 61g 20%

Dietary Fiber: 12g 48%

Sugar: 16g

Protein: 19g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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