Quinoa salad with feta, peas, and corn
This delicious quinoa salad with feta, peas, and corn in a balsamic vinaigrette makes for a light and healthy lunch or dinner for any occasion.
Main ingredients:
 | Quinoa – any type of quinoa such as white quinoa, red quinoa, black quinoa. I’m using tri-color (rainbow) quinoa here. |
 | Feta cheese – any type of feta will do, from greek feta, crumbled feta, danish feta, etc. |
 | Cherry tomatoes – for a bit of sweetness and tart |
 | Green peas – fresh or frozen green peas |
 | Corn – canned yellow corn doesn’t need to be cooked, so it is a great way to prepare a salad quickly |
 | Chicken stock – liquid chicken stock or liquid vegetable stock. You can also use water with a stock cube. |
Flavoring for the dressing:
 | Balsamic vinegar – for that sweet tangy taste. |
 | Olive oil – melds well with the balsamic vinegar to make it less sweet |
 | Garlic – garlic powder or flakes |
 | Pinch of salt and pepper |
Whether you’re vegan, vegetarian, or just looking for a healthy salad option, this quinoa and feta salad is the perfect solution. It’s got a crunchy texture and an amazing combination of flavours, plus it’s really quick to make.
As a wholesome and hearty salad, it doesn’t get much better than this. Added to the quinoa is feta cheese, which is one of the most versatile cheeses you can use in cooking. It’s a staple in Greek and Mediterranean cuisine, and adds a lot of savory flavor to the quinoa.
Along with the feta, I’ve added peas, corn and some tomatoes to get a variety of vegetables in there, but you can always switch it up with whatever you happen to have handy.
Now, I tend to use my rice maker to make quinoa because I can just turn it on and leave it, to get on with other things. But I’ve also included instructions on how to make quinoa on the stovetop.
Cooking tips
- I like to cook the quinoa in liquid stock for more flavor, but you can also use water. Another option is to use water with a cube stock.
- If you are using a rice cooker to cook the quinoa, I don’t recommend a cube stock as it will clump together and not mix well in the rice cooker.
- You can also use feta that is already marinated in herbs for extra flavor.
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Quinoa salad with feta, peas, and corn
Equipment
Ingredients
- 1 cup quinoa
- 2 cups water, liquid chicken stock, or liquid vegetable stock
- 200 g of feta cheese (3/4 cup)
- 1 can of yellow corn
- 1 cup of green peas
- 10-12 cherry tomatoes
- 3 tablespoons of olive oil
- 4 tablespoons of balsamic vinegar
- 1 teaspoon of garlic powder
- pinch of salt and pepper
Instructions
Quinoa on the stove top:
- Rinse the quinoa quickly under a tap.
- In a saucepan, add the quinoa along with water and salt and bring to a boil over medium heat for 5 minutes.
- Reduce the heat to medium-low and simmer for about 15 minutes, or until water is absorbed.
- Remove from heat and mix with a fork.
- Let quinoa cool to room temperature.
Quinoa in a rice cooker:
- Rinse the quinoa quickly under a tap.
- Add the quinoa, water and salt into the the rice cooker and turn it on.
- Once it is finished, remove from the rice cooker into a large bowl and mix with a fork.
- Let quinoa cool to room temperature.
Other ingredients:
- If the peas are frozen, defrost them quickly in the microwave for 2 minutes.
- Drain the corn and mix in with the peas. Heat both in the microwave for 2 minutes.
- Chop the cherry tomatoes and the feta cheese into small quarters.
- In a small bowl, combine the olive oil, balsamic vinegar, salt, pepper, and garlic powder.
- Move the quinoa to a large salad bowl, and combine it with the corn, peas, cherry tomatoes, feta cheese and salad dressing.
- Toss the salad and serve.
Nutrition
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.
What to serve with it?
This quinoa salad with feta, peas, and corn can be eaten on its own, but you can also serve it alongside another dish such as oven-baked drumsticks or smoked salmon waffles with cream cheese sauce.
How to store it?
You can prepare this quinoa salad a day or so in advance, and leave it in the fridge.
If you want to keep it longer than a day, place it in a glass container in the fridge until you are ready to eat it, and it should last for 3-4 days.
