Avocado Feta Quinoa Salad is tossed in a super easy homemade feta vinaigrette and sprinkled with fresh parsley. This easy mediterranean quinoa salad is healthy, refreshing, and perfect for a hot Summer day!
Bring a medium-small saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the fluff factor of the quinoa! I rarely skip this step because I love the texture and flavor it yields.
Next add 1 and 1/2 cups water [or broth!] and bring pot to a boil.
Once it's boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes.
While the quinoa cooks, chop your veggies and set aside.
Next microwave 1 small-medium clove of garlic in 1 TBSP olive oil and add to a food processor or blender with the rest of your dressing ingredients. Blend until smooth and emulsified, then season and adjust to taste.
No blender/processor? No problem! You can whisk the ingredients together. For the feta in this case, you may want to smash it into a paste before whisking it into your dressing.
Once your quinoa is done, season with a teeny bit of salt and pepper, fluff gently with a fork, and set aside to cool.
Combine cooled quinoa with tomato and parsley.
Stir in 1/4 cup of your dressing and then gently fold in the chopped avocado.
Garnish with all the tomato/parsley/feta mixture you'd like!
Add any additional dressing as desired.
Enjoy!
Notes
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!