Quinoa Feta Salad with Basil Cilantro Vinaigrette: A Symphony of Freshness

I remember the first time I truly understood the power of a vibrant, refreshing salad. It wasn’t at a Michelin-starred restaurant, but at a bustling farmer’s market in late summer, where a vendor served up a bowl of this exact Quinoa Feta Salad. The sun was warm, the air hummed with life, and the salad was a revelation – a perfect balance of earthy grains, briny cheese, sweet corn, and a zesty herbaceous dressing that sang with every bite. It was more than just healthy; it was a celebration of simple, wholesome ingredients coming together in perfect harmony, a dish that quickly became a staple in my own kitchen for its ease and undeniable flavor.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes (for quinoa)
• Total Time: 45 minutes (plus cooling time for quinoa)
• Servings: 6
• Yield: Approximately 8 cups
• Dietary Type: Gluten-Free

Ingredients

This salad is a testament to how a few high-quality ingredients can create something truly special. The quinoa provides a hearty base, while the feta adds a delightful saltiness. The corn brings a touch of sweetness, and the vibrant vinaigrette ties it all together.

For the Quinoa Base:

• 2 cups uncooked quinoa
• 4 cups vegetable broth (or water, but broth adds more depth)
• 1/2 red onion, finely chopped
• 6 ounces feta cheese, crumbled (I particularly love the lemon-garlic kind for an extra punch, but any good quality feta will do)
• 2 cups corn (freshly steamed or thawed frozen corn kernels work beautifully)
• 1 pint grape tomatoes, halved
• 1 lb fresh spinach

For the Basil Cilantro Vinaigrette:

• 3/4 cup fresh basil leaves, packed
• 3/4 cup fresh cilantro leaves, packed
• 2 tablespoons white wine vinegar
• 1/2 cup olive oil
• Salt and freshly ground black pepper, to taste

Equipment Needed

• Medium saucepan with lid (for cooking quinoa)
• Fine-mesh sieve (for rinsing quinoa)
• Large mixing bowl
• Blender or food processor
• Measuring cups and spoons
• Knife and cutting board

Instructions

Crafting this salad is a straightforward process that yields impressive results, perfect for a weeknight meal or a potluck contribution.

1. Cook the Quinoa: Begin by thoroughly rinsing your uncooked quinoa under cold running water in a fine-mesh sieve. This step is crucial for removing saponins, which can impart a bitter taste. In a medium saucepan, combine the rinsed quinoa with the vegetable broth. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan tightly with a lid, and simmer for about 15-20 minutes, or until all the liquid has been absorbed and the quinoa is tender and has “popped” open. Remove from the heat and let it stand, covered, for another 5 minutes. Fluff the quinoa gently with a fork.
2. Cool the Quinoa: This is a vital step for the salad’s texture and to prevent wilting the spinach prematurely. Spread the cooked quinoa out on a baking sheet or large plate in a single layer to cool completely. This will help it dry out slightly, preventing a mushy salad.
3. Prepare the Vinaigrette: While the quinoa is cooling, prepare the vibrant vinaigrette. In a blender or food processor, combine the fresh basil leaves, fresh cilantro leaves, and white wine vinegar. Process until the herbs are finely chopped. With the blender or food processor running on low, gradually drizzle in the olive oil until the vinaigrette is completely smooth and emulsified. Season generously with salt and freshly ground black pepper to your taste.
4. Assemble the Salad Base: In a large mixing bowl, combine the cooled quinoa, the finely chopped red onion, the corn kernels, and the crumbled feta cheese.
5. Combine and Toss: Pour the prepared basil cilantro vinaigrette over the quinoa mixture. Gently toss everything together until the quinoa, vegetables, and feta are thoroughly combined and evenly coated with the dressing.
6. Serve: To serve, arrange a generous bed of fresh spinach on individual plates or in a serving bowl. Spoon the quinoa and feta mixture over the spinach. Top with the halved grape tomatoes.

Expert Tips & Tricks

• Rinsing is Key: Don’t skip rinsing the quinoa; it truly makes a difference in the final flavor.
• Cooling Matters: Ensuring the quinoa is completely cool before mixing is essential. Warm quinoa will wilt the spinach and can make the salad soggy.
• Vinaigrette Emulsification: For the smoothest vinaigrette, drizzle the olive oil in slowly while the blender or food processor is running. If it seems too thick, you can add another tablespoon of olive oil or a splash of water.
• Feta Choice: While any feta works, a good quality, creamy feta will elevate this salad. If you’re a fan of bolder flavors, look for a Greek feta packed in brine.
• Herb Power: Don’t be shy with the fresh herbs! They are the stars of the vinaigrette and provide that beautiful, fresh aroma and taste.

Serving & Storage Suggestions

This Quinoa Feta Salad is wonderfully versatile. It makes a fantastic light lunch, a satisfying side dish to grilled chicken or fish, or a hearty vegetarian main course.

Serving: For an appealing presentation, serve the salad over a bed of fresh spinach. The vibrant colors of the tomatoes and the green dressing against the white feta and golden quinoa are visually delightful.

Storage: If you plan to make this ahead, it’s best to store the quinoa mixture (steps 1-5) and the spinach separately. The vinaigrette can be made ahead and stored in an airtight container in the refrigerator for up to a week. When ready to serve, combine the quinoa mixture with the spinach and toss with the vinaigrette. The assembled salad can be stored in an airtight container in the refrigerator for up to 2 days. The spinach may wilt slightly over time, but the flavors will continue to meld beautifully.

Nutritional Information

Here’s an estimated nutritional breakdown for a serving of this Quinoa Feta Salad:

Nutrient	Amount per Serving	% Daily Value
Calories	350 kcal	18%
Total Fat	18g	23%
Saturated Fat	4g	20%
Cholesterol	15mg	5%
Sodium	220mg	10%
Total Carbohydrate	30g	11%
Dietary Fiber	5g	18%
Sugars	4g	4%
Protein	10g	20%

(Note: Nutritional values are estimates and can vary based on specific ingredient brands and quantities used.)

Variations & Substitutions

This recipe is a fantastic foundation, and I encourage you to play with it!

• Add Protein: For a more substantial meal, consider adding grilled chicken, shrimp, chickpeas, or black beans.
• Other Grains: While quinoa is excellent, you could also try this with farro, couscous, or even a mix of grains.
• Vegetable Additions: Bell peppers (red or yellow), cucumber, or chopped artichoke hearts would be delicious additions.
• Nutty Crunch: Toasted slivered almonds or pumpkin seeds can add a delightful crunch.
• Spice It Up: For a touch of heat, add a pinch of red pepper flakes to the vinaigrette.

FAQs

Q: Can I make this salad ahead of time?
A: Yes, but it’s best to store the quinoa mixture and spinach separately. Combine them with the vinaigrette just before serving for the freshest results.

Q: What kind of feta cheese is best for this salad?
A: A good quality, crumbly feta is ideal. If you can find lemon-garlic infused feta, it adds an extra layer of flavor.

Q: My vinaigrette looks a bit separated, what should I do?
A: Simply whisk it vigorously before serving, or give it a quick pulse in the blender again to re-emulsify it.

Q: Can I use dried corn instead of fresh or frozen?
A: While dried corn can be used, it will require rehydration and a longer cooking time, and the texture won’t be quite the same as fresh or frozen.

Q: Is this salad suitable for a picnic or potluck?
A: Absolutely! As long as you store the components separately and combine them close to serving time, it travels well and is always a crowd-pleaser.

Final Thoughts

This Quinoa Feta Salad with Basil Cilantro Vinaigrette is more than just a recipe; it’s an invitation to embrace fresh, vibrant flavors. It’s proof that healthy eating can be incredibly delicious and satisfying. I hope you find as much joy in making and sharing this dish as I do. Serve it alongside a crisp white wine or a sparkling water with mint and lime – it’s a truly delightful experience. Let me know what you think when you try it!