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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 3 votes

Lemon Quinoa Salad with Feta

This Lemon Quinoa Salad with Feta is packed with bright lemon flavor, creamy feta, crunchy almonds, and fresh chopped herbs. Whether made as a main dish or side, the quinoa is easy to make in the Instant Pot or on the stove. Plus it’s a healthy dish that’s perfect for meal prep or making ahead.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Lunch, Main Course, Salad, Side Dish
Cuisine: American, Greek
Servings: 6
Calories: 508kcal


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


Instant Pot Quinoa

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.
  • In a small bowl, whisk together the garlic, olive oil, lemon juice, lemon zest, salt, and pepper.
  • In a large bowl, add the warm quinoa, greens, chopped herbs, toasted almonds, and lemon dressing. Stir well to combine.
  • Serve salad slightly warm, allow to come to room temperature, or chill until cold. Stir in feta right before serving. Sprinkle additional feta on top if desired.


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: Real lemons = 1000% better than the store bought juice. Really.
  • Add shredded rotisserie chicken or chop leftover grilled chicken to add protein and make it a full meal. 
  • Use any herbs you like! I suggest using a mix of 2-3. Sage, parsley, mint, thyme, oregano, and basil are all good options. 
  • Use any greens you like! Spinach, kale, swiss chard, mixed spring greens, or arugula are all good options. 
  • Instead of toasted almonds, toasted pecans or walnuts would be delicious.
Make Ahead Instructions
Make the entire salad as directed, just 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, but the dressing and mix-ins should be added fresh. 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.


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