Salads ›

Quinoa Salad with Tomatoes and Feta

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Salad
Cuisine European
Servings (Default: 4)

Ingredients

  • 250 g quinoa
  • 700 ml vegetable stock
  • 150 g cherry tomato (s)
  • 2 tablespoon olives, black without stone
  • 150 g feta cheese
  • 1 clove garlic
  • 1 bunch basil or rocket
  • 3 tablespoon rapeseed oil
  • 4 tablespoon balsamic vinegar
  • 1 teaspoon balsamic vinegar
  • salt and pepper
Quinoa Salad with Tomatoes and Feta
Quinoa Salad with Tomatoes and Feta

Instructions

  1. Bring 700 ml of vegetable stock to the boil, add the quinoa, bring to the boil and then cook at half speed for at least 30 - 40 minutes and leave the lid only halfway on the pot. Drain the mixture and let it cool down.
  2. Wash and halve the tomatoes. Wash the basil, shake dry and cut the leaves into strips.
  3. For the dressing, peel off the garlic and dice it finely. Mix the balsamic vinegar, lime juice, salt and pepper and finally stir in the rapeseed oil. Pour the dressing over the quinoa.
  4. Cut the feta cheese into small cubes, halve the olives. Mix all ingredients and season to taste.
  5. Goes very well in summer for grilling, or just as a main course with baked ciabatta.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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