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This quinoa, pea, and feta salad is packed with freshness and hits the spot for summer. Crunchy veggies, protein-rich quinoa, and creamy feta all together make it a satisfying main or a perfect side for your table.
Every year when peas are at their sweetest, I make this salad all the time. It's honestly our family's number one choice for backyard picnics these days.
Vibrant Ingredients
- 160g raw quinoa: build your salad base with hearty quinoa, and if you want extra color, pick the tricolor kind
- 10 radishes: thinly slice for that little spicy crunch that brings some zing
- 1 bunch green onion: brings a gentle bite to tie it all together
- 5–6 sprigs fresh mint: adds a blast of crisp flavor that brightens every bite
- 200g feta: creamy, crumbly, and just salty enough—go for legit Greek feta if you can
- 10 sprigs flat-leaf parsley: for mellow flavor and a pop of bold green
- 250g fresh peas: pick the sweetest, snappiest peas you can find—fresh and seasonal always wins
- Hazelnut oil: brings a gentle nutty twist that doesn't overpower
- Salt and pepper: season just the way you like it
Simple Step-by-Step
- Season and finish:
- Drizzle in a couple tablespoons hazelnut oil. Season with salt and pepper. Mix one last time, and you're ready to serve or stash it in the fridge.
- Bring it all together:
- In a big bowl, add the cooled quinoa, peas, all those herbs, thinly sliced radishes, and feta. Mix gently so everything stays pretty.
- Getting your feta ready:
- Cut the feta into even chunks, not too big, not too small. This way, there's a bit in every forkful.
- Chop the veggies and herbs:
- Finely chop mint and parsley. Cut green onion and slice those radishes extra thin—use your best knife or a slicer for almost see-through rounds.
- Quinoa time:
- Cook the quinoa per the instructions on the bag, usually in double the water for 15 minutes. Rinse it with cold water after so it's never bitter or mushy.
- Cool the peas:
- Move the peas right into a big bowl of icy water so they stay bright and crisp. Let them chill out for about 5 minutes.
- Peas on the stove:
- Simmer your shelled peas for 15 minutes in lightly salted water—they should be just a little crunchy when done.
Honestly, using tons of fresh herbs makes all the difference here. My grandma put loads of mint and parsley in her Mediterranean salads, and I still do the same every time I make this.
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Storage and Make Ahead Tips
Pop leftovers in an airtight box and they'll stay awesome in the fridge for up to three days. The salad keeps its bite, and those fresh flavors just get better. If you're prepping early, hold back a little fresh herb to toss in before eating so it tastes super lively.
Swaps and Twists
Switch up the quinoa for bulgur or brown rice if you want something different. To make it vegan, try swapping out the feta for some seasoned tofu or chunks of ripe avocado. Can't find fresh peas in winter? Use frozen and toss in some roasted beet for a seasonal vibe.
Serving Ideas
Bring it to room temperature so you catch all the flavors. Perfect next to some grilled meat, or have it as a filling meal on its own. Sprinkle on toasted pine nuts for a nice crunch, or set it on lettuce leaves with lemon wedges for a fancy, tangy finish.
Roots and Story
This dish borrows from classic Lebanese tabbouleh, but swaps in quinoa for an extra boost of protein. In Lebanese kitchens, there’s always a heavy hand with fresh herbs for tons of zest and energy. Here, Mediterranean flavors and creamy feta join the party and make it extra rich.
Frequently Asked Questions
- → How do I keep fresh peas crunchy for the salad?
Right after boiling, put them straight into ice water. This keeps them colorful and crisp.
- → Can I swap feta for another cheese?
Yes, go ahead and use goat cheese or ricotta for a milder taste.
- → Any tips for cooking quinoa perfectly?
Follow the package directions closely. Usually, you need to simmer it in double the amount of water until it's fully absorbed.
- → Can I make this salad ahead of time?
Sure, prepare the components first. Add the dressing right before serving to keep it fresh and not soggy.
- → What other dressings might work?
You could try a lemon vinaigrette, flavored olive oil, or even balsamic vinegar to mix things up.