Dill & Feta Quinoa Salad

This recipe also includes my tips for cooking quinoa, which I've perfected through trial and error. The combination of flavours in this salad are simple but fresh-tasting. It makes a great summer side dish, picnic item, and a yummy lunch.

  • 4 tbsp olive oil
  • 2 tbsp red wine vinegar
  • Pinch of salt & pepper
  • 2 cups cooked quinoa, cooled (recipe below)
  • 2 carrots, shredded
  • 2 small zucchini, shredded
  • 1/2 cup chopped fresh dill
  • 1/2 cup crumbled feta cheese

Whisk together olive oil, red wine vinegar, and salt and pepper. Combine all ingredients in a large bowl. Toss until combined. Taste and add more salt & pepper if needed.


Rinse quinoa well in cold water and drain well. Toast in a bit of olive oil 1-2 minutes over medium high heat. Add quinoa to large saucepan at ratio of 1 cup quinoa to 1 1/2 cups water. I usually add a bouillon cube at this stage for extra flavour. Bring to a boil, reduce heat and simmer, uncovered, for 12 - 15 minutes or until all water is absorbed.