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Quinoa Salad With Tomatoes and Feta

This Tomato Quinoa Salad Is Even Better the Next Day

This is an excerpt from a post written by Jenny Shea Rawn who blogs at 30 Seconds with A&J and is part of POPSUGAR Select Food.

This is one of our favorite Summer salads. We've been patiently awaiting the ripening of our garden tomatoes, so we could make it again (it's just not the same with out-of-season tomatoes). We have six grape tomato plants this year, which my mother-in-law started from seeds, of all different varieties (pink tiger, jelly bean, sunshine, and more). The tom-toms, as we call them, have been coming in like crazy over the past two weeks. How lucky are we?

Anyhow, back to this quinoa salad. It takes advantage of all the fresh flavors of Summer and combines quinoa with garden-fresh tomatoes, cilantro, scallions, and feta, plus a drizzle of extra-virgin olive oil and rice wine vinegar. This is one of those salads that you make, taste test, and say, "Wow." This is really good. Like I'd like to eat this every day good. And it gets even better after an hour or so in the fridge.

You can really use any combination of Summer veggies and fresh herbs here. We've also used those marinated mini mozzarella balls — you know the ones I am talking about? They're usually sold in the cheese section of the grocery store and are typically marinated in olive oil with herbs. They're so creamy and just amazing. Slice those in half, and toss them into this salad instead of feta, and it's just as good as this version.

When cooking grains, I always make extra to keep in the fridge for the week, which comes in handy for lunches and quick dinnertime side dishes. We did that for the quinoa here. Here's how to make this simple salad that's perfect as a Summer side dish or light lunch.

Quinoa, Tomato, and Feta Salad

Serves 8

Ingredients:
2 cups quinoa, rinsed and cooked according to directions (we used multicolored here; use whatever you have on hand)
2 cups cherry tomatoes, halved
1 bunch scallions, thinly sliced
1 bunch cilantro, washed and chopped
1/2 cup feta, crumbled
Extra-virgin olive oil
Rice wine vinegar
Salt and pepper

Directions:

  1. Cook the quinoa according to the package's directions. Let cool.
  2. Add the tomatoes, scallions, cilantro, and feta, and drizzle with olive oil and rice vinegar. Season with salt and pepper to taste.
  3. Let sit a few hours or overnight for the best flavor.
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