Italian
Quinoa Salad with Vegetables and Feta
by Chef Max Mariola · 1.1M subscribers on YouTube
A fresh, light, and colorful vegetarian quinoa salad with crunchy sautéed vegetables, cherry tomatoes, crumbled feta, and a lemony herb dressing. Perfect for a summer lunch or a packed meal.
- Difficulty
- easy
Ingredients
15 items- Quinoa (nera, chiara e rossa)
- Tropea Red Onion
- Red Bell Pepper
- Yellow Bell Pepper
- Trombetta ZucchiniOr use Roman zucchini
- Pomodori Datterino e TorpediniCherry tomatoes of different varieties
- Feta
- MintFresh
- BasilFresh
- Garlic(optional) — Optional, add whole clove while cooking onion and remove later
- Lemon Juice
- Extra Virgin Olive OilGood quality
- Dried OreganoDried
- Salt
- Black Pepper
Method
- Cook the quinoa in boiling salted water for 10–15 minutes until the spiral appears. Drain and let cool.
- Slice the zucchini into rounds. If the seeds are large, cut off the seeded part and use only the solid flesh.
- Finely chop the Tropea onion. Heat olive oil in a pan and sauté the onion until softened.
- Add the diced red and yellow bell peppers and the zucchini rounds. Cook over high heat for about 2 minutes, adding some basil and mint. The vegetables should be slightly charred and still crunchy.
- Cut the cherry tomatoes in half or quarters depending on size.
- Prepare the dressing: mix lemon juice, extra virgin olive oil, dried oregano, salt, and pepper.
- In a large bowl, toss the cooled quinoa with the dressing until well coated.
- Add the sautéed vegetables and fresh tomatoes to the quinoa.
- Crumble the feta cheese on top and add fresh basil and mint leaves, tearing larger leaves by hand.
- Toss everything together gently. Adjust salt and pepper if needed. Serve at room temperature or chilled.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
