Pea Quinoa Feta Salad with Lemon Dressing

Pea, Quinoa & Feta Salad

The first time I made this quinoa salad, I needed something quick for a picnic and didn’t want another pasta salad. I had a bag of frozen peas in the freezer, leftover quinoa in the fridge, and a block of feta that needed to be used.

What started as a “use what I have” meal turned into one of my most-requested salads. It’s fresh, filling, and holds up well whether you’re taking it to a potluck or packing it for lunch.

Why This Recipe Works

Here’s the thing: quinoa can sometimes be a little bland on its own. The salty feta, sweet peas, fresh herbs, and lemon dressing solve that problem instantly. What I figured out is that this combination gives you plenty of texture and flavor without requiring a long ingredient list.

Ingredient Notes

I usually use frozen peas because they’re available year-round and only need a quick thaw.

Block feta tends to have better flavor and texture than pre-crumbled feta.

Fresh parsley and mint work especially well together, but you can use just one if that’s what you have.

How to Make It

Start by cooking the quinoa according to the package instructions. Once it’s done, spread it on a plate or baking sheet to cool. This keeps the salad from becoming warm and mushy.

While the quinoa cools, thaw the peas and chop the herbs. Crumble the feta into bite-sized pieces.

In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper. Taste the dressing before adding extra salt since feta already brings plenty of saltiness.

Combine the cooled quinoa, peas, herbs, and feta in a large bowl. Pour over the dressing and gently toss until everything is evenly coated.

Let the salad rest for about 10 minutes before serving. The flavors blend together nicely after a short rest.

Things I Learned the Hard Way

Don’t add feta while the quinoa is still warm. I did that once and the cheese became soft and messy.

Rinse quinoa before cooking if your package recommends it. It helps remove any bitterness.

If making this ahead, save a little feta to sprinkle on top just before serving for a fresher appearance.

Storage & Serving Suggestions

Store in an airtight container in the refrigerator for up to 4 days. This salad is great on its own or served alongside grilled chicken, fish, or roasted vegetables.

Avena Recipes

Pea, Quinoa & Feta Salad

A fresh and healthy quinoa salad packed with sweet peas, creamy feta, fresh herbs, and a bright lemon dressing.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1 cup uncooked quinoa
• 2 cups water
• 1 1/2 cups peas fresh or frozen, thawed
• 150 g feta cheese crumbled
• 1/4 cup fresh parsley chopped
• 2 tbsp fresh mint chopped
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Method

 

Rinse the quinoa and cook it in water according to package instructions. Allow it to cool completely.

Place the cooled quinoa in a large bowl.

Add the peas, feta, parsley, and mint.

Whisk together the olive oil, lemon juice, salt, and pepper.

Pour the dressing over the salad and gently toss to combine.

Let rest for 10 minutes before serving.

Notes

This salad tastes even better after a few hours in the refrigerator. Store for up to 4 days. For extra crunch, add toasted almonds or pumpkin seeds before serving.