Salad with crunchy quinoa, vegetables, and feta is a healthy, nutritious, and flavorful dish. An irresistible mix of textures, with quinoa roasted until golden and crunchy, vegetables that are soft and tasty, and the freshness of the mixed greens, all completed by the saltiness of feta and an aromatic dressing.
The star of this salad is the quinoa which, when baked, becomes super crunchy and delightful. Starting from this base, we can get creative by adding our preferred salads and vegetables, like baby spinach, radicchio, arugula, romaine lettuce, lollo lettuce or vegetables like squash, leek, onion, broccoli, potatoes, cauliflower, zucchini, etc. In this way, we can prepare it in every season, from autumn through winter, spring, and up to summer! Then we add feta, which adds flavor, and an aromatic dressing with a hint of lemon and marjoram, which will become your favorite for any salad!
Preparing it is very simple:
1. Rinse the quinoa and cook it with twice its weight of water until fully absorbed.
2. Clean, dice the squash and slice the leek, season them with oil, oregano, and salt, and bake them at 356°F for 10-15 minutes.
3. Pour the quinoa into the baking sheet with the vegetables and continue baking for another 20 minutes.
4. Combine the mixed salad with vegetables, quinoa, feta, and dressing in a salad bowl.
5. Mix all the ingredients well and enjoy!
Perfect for a light lunch, a delightful dinner, or even as a meal prep for every day, this salad is versatile and easily customizable with your favorite ingredients. Let’s see how to prepare it step by step!
Also discover:
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop, Oven
- Cuisine: Wellness
- Seasonality: All Seasons
Ingredients to prepare the Salad with Crunchy Quinoa, Vegetables, and Feta
- 1 cup quinoa
- 1.1 lbs squash
- 1 leek
- 4 cups mixed salad (baby spinach, radicchio, arugula)
- 7 oz feta
- extra virgin olive oil
- oregano
- salt
- 6 tbsps extra virgin olive oil
- 1 tbsp white wine vinegar
- 1/2 lemon (zest and juice)
- marjoram
- salt
Tools to prepare the Salad with Crunchy Quinoa, Vegetables, and Feta
- Strainer
- Pot
- Baking Sheet
- Parchment Paper
- Knife
- Cutting Board
- Salad Bowl
How to prepare the Salad with Crunchy Quinoa, Vegetables, and Feta
Start preparing the crunchy quinoa and vegetable salad by cooking the quinoa: rinse it well under running water to remove any bitter residues and put it in a pot with water, which should weigh twice the quinoa. Bring to a boil, then salt and lower the heat, continuing cooking until the water is fully absorbed. Drain it and set it aside.
Meanwhile, peel the squash and cut it into cubes.
Clean the leek and cut it into rounds.
Place the squash and leek on a baking sheet lined with parchment paper and season them with olive oil, salt, and oregano. Mix well and bake for 10-15 minutes in a preheated oven at 356°F.
Move the vegetables to the side of the baking sheet and spread the quinoa in a single layer.
Return to the oven and continue baking for another 20-25 minutes. The quinoa should become crunchy while the vegetables remain soft.
Rinse the mixed salad well and dice the feta.
Prepare an emulsion with oil, vinegar, grated lemon zest and juice, marjoram, and salt.
At this point, combine all the ingredients in a salad bowl, starting with the mixed salad, then adding the vegetables, quinoa, and finally the diced feta.
Season with the oil and lemon emulsion and mix well to combine all the ingredients.
Serve the salad with crunchy quinoa and vegetables.
Storage
This salad keeps well for up to 3 days in the refrigerator, stored in an airtight container. It’s recommended to add the dressing only at the time of serving to maintain the quinoa’s crunchiness.
Variations and Tips
Vegan version: Substitute feta with a plant-based feta or tofu.
Other vegetables: You can vary the ingredients using potatoes, broccoli, cauliflower, zucchini, cherry tomatoes, or any seasonal vegetables.
More protein: Add chickpeas, lentils, or beans for an even more nutritious dish.
Extra flavors: Try adding sesame seeds, toasted almonds, or walnuts for a crunchy touch.
FAQ (Questions and Answers)
Can I cook the quinoa in advance?
Yes, quinoa can be cooked in advance and stored in the refrigerator for 2-3 days. Before using it in the salad, slightly reheat it in the oven to restore the crunchiness.
The quinoa doesn’t become crunchy, what can I do?
Make sure to spread it in a single layer on the baking sheet and leave it to cook long enough. If necessary, slightly increase the oven temperature or extend the cooking time by a few minutes.
Can I use another type of cheese?
Yes! If you don’t like feta, you can replace it with smoked scamorza, goat cheese, or shaved parmesan.
