Quinoa Salad with Feta, Grapes & Walnuts

Quinoa Salad with Feta, Grapes & Walnuts


  • 1 cup uncooked red quinoa (or 3 cups cooked)
  • 1 cup red or green grapes, halved
  • 1 cup celery, diced
  • 1/4 cup walnuts, toasted and chopped (or use slivered almonds)
  • 1/4 cup golden raisins, chopped up
  • 1/4 cup fresh parsley, minced
  • 1/4 cup crumbled feta (not pre-crumbled feta - crumble yourself)
  • 1/4 cup lemon juice
  • 2 tablespoons honey
  • 1 teaspoon fresh thyme, finely chopped (optional)
  • 1/2 teaspoon salt (if not using feta, increase salt)
  • 3 tablespoons olive oil
  • 1 tablespoon shallot, minced or 1/4 cup green onions, finely sliced (If salad will be stored for leftovers, I omit the onions/shallots as they get stronger tasting as they sit and overpower the flavor).



Rinse quinoa and then bring to a boil with 1 3/4 cups water. Cook for 15-20 minutes or until all the water is absorbed.


Meanwhile, add the shallots and lemon juice to a mason jar and allow to marinate for at least 20 minutes (or overnight).


Drain the quinoa and allow to cool completely.


Add the rest of the ingredients for the dressing into the jar and shake well.


Add all the ingredients, except feta, for the salad into a bowl. Add dressing and toss well.


Sprinkle with crumbled feta.

Rating: 5 out of 5.

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