Healthy Recipes Ingredients Healthy Grain Recipes Healthy Quinoa Recipes Quinoa Salad with Feta, Olives & Tomatoes 4.8 (6) 5 Reviews This quinoa salad, which takes loose inspiration from a Greek salad, is flavorful and filling. Broiling the olives along with the other vegetables softens their flavor and adds a smoky background note. A garnish of basil brightens the dish. By Liv Dansky Liv Dansky Liv Dansky is a recipe tester and developer with a B.A. from Washington University in St. Louis and a Diplôme de Cuisine from Le Cordon Bleu in London. When Liv is not cooking or eating for work, you can find her cooking and eating for fun. EatingWell's Editorial Guidelines Updated on September 19, 2023 Tested by EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Greg DuPree Active Time: 25 mins Total Time: 25 mins Servings: 6 Nutrition Profile: Soy-Free Vegetarian Egg-Free Gluten-Free Jump to Nutrition Facts Ingredients 3 tablespoons red-wine vinegar 1 tablespoon chopped fresh oregano 1 clove garlic, minced ¼ teaspoon salt ¼ cup extra-virgin olive oil, divided ½ teaspoon ground pepper, divided 2 cups multicolored cherry tomatoes, halved 1 medium red bell pepper, cut into 1-inch pieces 1 cup sliced red onion ¼ cup pitted Kalamata olives 4 cups cooked quinoa, cooled ¾ cup crumbled feta cheese ¼ cup pine nuts, toasted Chopped fresh basil for garnish Directions Preheat oven to broil with rack about 6 inches from heat source. Whisk vinegar, oregano, garlic, salt, 3 tablespoons oil and 1/4 teaspoon pepper in a small bowl. Combine tomatoes, bell pepper, onion, olives and the remaining 1 tablespoon oil and 1/4 teaspoon pepper in a large bowl; toss well to coat. Spread in an even layer on a large rimmed baking sheet . Broil until the vegetables are lightly charred and tender, 8 to 10 minutes, stirring halfway through. Transfer the vegetables to a large bowl; discard the pan juices. Add quinoa, feta and pine nuts to the vegetables. Drizzle with the vinaigrette and toss gently to coat. Garnish with basil, if desired. Originally appeared: EatingWell.com, March 2021 Rate It Print Nutrition Facts (per serving) 359 Calories 21g Fat 34g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size about 1 cup Calories 359 % Daily Value * Total Carbohydrate 34g 12% Dietary Fiber 5g 18% Total Sugars 5g Protein 9g 18% Total Fat 21g 27% Saturated Fat 4g 20% Cholesterol 13mg 4% Vitamin A 1117IU 22% Sodium 421mg 18% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved