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Bowl of lemon quinoa salad with feta and herbs next to blue towel and wooden spoon.
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5 from 9 votes

Amazing Lemon Quinoa Salad with Feta

This Lemon Quinoa Salad with Feta is packed with bright lemon flavor, crumbled feta cheese, crunchy almonds, and fresh chopped herbs. Make it on the stove or in the Instant Pot for a healthy side dish, lunch or main dish. Whether served warm or cold, this lemon quinoa recipe truly beats all others!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Lunch, Main Course, Salad, Side Dish
Cuisine: American
Servings: 6
Calories: 508kcal

Ingredients

Perfect Quinoa on the Stove or Instant Pot

  • 2 cups raw quinoa or about 6 cups cooked quinoa
  • 3 cups chicken broth

Lemon Quinoa Salad with Feta

  • ½ tablespoon butter
  • ½ cup sliced almonds
  • 2 tablespoon garlic minced
  • ¼ cup extra virgin olive oil
  • 6 tablespoon fresh lemon juice
  • 2 tablespoon lemon zest from 2-3 lemons
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • 3 cups greens chopped (swiss chard, kale, spinach, arugula, or spring mix)
  • cup fresh chopped herbs (Use 2-3 fresh herbs: basil, sage, thyme, parsley, mint, or oregano)
  • 1 cup crumbled feta + more for topping, if desired

Instructions

Quinoa - Instant Pot or Stove

Lemon Quinoa Salad with Feta

  • While the quinoa is cooling slightly, melt the butter in a small skillet on medium heat. Add almonds and toast, stirring often, until they are lightly golden brown, 3-4 minutes.
    ½ tablespoon butter, ½ cup sliced almonds
  • In a small bowl, whisk together the garlic, olive oil, lemon juice, lemon zest, salt, and pepper. Set aside.
    2 tablespoon garlic, ¼ cup extra virgin olive oil, 6 tablespoon fresh lemon juice, 2 tablespoon lemon zest, 1 teaspoon kosher salt, ½ teaspoon pepper
  • In a large bowl, add the warm quinoa, greens, chopped herbs, toasted almonds, and lemon dressing. Stir well to combine.
    3 cups greens, ⅓ cup fresh chopped herbs
  • Serve salad slightly warm, at room temperature, or chill until cold. Add feta right before serving. Enjoy!
    1 cup crumbled feta
  • We love comments! Please come back and leave us one after you’ve tried this recipe.

Notes

Tips & Tricks
  • Make the quinoa right: A great quinoa salad has to start with quality quinoa. Check out this post for detailed instructions on How to Make Perfectly Cooked Quinoa on the Stove or in the Instant Pot.
  • Add dressing when the quinoa is warm: If you stir in the dressing while the quinoa is warm, it will absorb more flavor. 
  • Use real lemons and fresh herbs: Real lemons = 1000% better than the store bought juice. Same with fresh herbs compared to dried herbs. This is the key to amazing flavor!
  • Add chicken: Add shredded rotisserie chicken or leftover grilled chicken for extra protein. 
 
Storage: Store in a sealed container in the fridge for up to 1 week. 
 
Make Ahead Instructions: Make the entire salad as directed, but leave out the toasted almonds and feta until just before serving (otherwise they will get soft and soggy). Store in the fridge for up to 1 week. 
 
Freezer Instructions: You can freeze the cooked quinoa plain, then add the dressing and mix-ins fresh before serving. To freeze the quinoa, cool completely and store in a zipper bag. Freeze it flat until solid for easy storing. Then thaw at room temperature or in the fridge.

Nutrition

Calories: 508kcal | Carbohydrates: 48g | Protein: 18g | Fat: 29g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 1126mg | Potassium: 777mg | Fiber: 7g | Sugar: 2g | Vitamin A: 3775IU | Vitamin C: 62mg | Calcium: 271mg | Iron: 5mg