Kid-friendly quinoa salad you will love
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 2 cups water
  • 1 cup dry quinoa, rinsed
  • ½ teaspoon salt
  • 2 roasted or chargrilled red peppers from a jar (you can also roast or chargrill fresh peppers like in this recipe)
  • 1 medium cucumber, peeled and finely diced
  • 1 cup of ripe cherry tomatoes, cut in quarters ( you can use any sweet ripe tomatoes you have)
  • 1 red onion, finely diced
  • ¾ cup crumbled feta cheese
  • ¼ cup chopped cilantro (coriander)
  • ⅓ cup sunflower seeds or pine nuts, toasted on a dry frying pan until lightly colored and aromatic
  • 3 tablespoon lemon juice (about one lemon)
  • 3 tablespoons olive oil
  • Salt and ground pepper, to taste
  1. Combine water, quinoa, and salt in a small saucepan over high heat, bring to boil, reduce heat to simmer, and continue cooking until all water gets absorbed, for about 20 minutes. Remove from heat and keep covered for another 10 minutes.
  2. Spread the quinoa on a plate or chopping board to let it cool. You can prepare quinoa in advance, store it in the fridge and use it within 3-4 days.
  3. Combine the cooled quinoa, roasted peppers, cucumber, tomatoes, red onion, and cilantro in a bowl.
  4. Stir in feta cheese and pine nuts or sunflower seeds.
  5. Whisk together lemon juice and olive oil in a small bowl, pour over salad and toss to combine.
  6. Season with salt and pepper.
NOTE: Serve the quinoa, the veggies, cheese, and the dressing separately to allow kids to assemble their own salad creations on their plates.

NOTE: For a more filling version of the salad, add a peeled and chopped avocado. Yum!
Recipe by Feeding Bytes at