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This pea and feta quinoa bowl is bright, filling, and just the thing for those warm days. You’ll love the crisp veggies, soft quinoa, and creamy feta all mixed together. It can be your light meal or a perfect side with barely any fuss.
I always whip this salad up when peas are in season. It’s kind of a must-have for our family picnics out in the garden every summer now.
Vibrant Ingredients
- 10 radishes: for crunch and a tiny kick, slice them up thin
- 1 spring onion: for that gentle bite and touch of freshness
- 10 stalks flat-leaf parsley: brings lovely green color and mild flavor
- 5-6 sprigs fresh mint: packs a bunch of cool, leafy freshness
- 200 g feta: go for authentic Greek feta to keep things creamy and salty
- 250 g fresh peas: sweet and crisp, seasonal is always best
- 160 g uncooked quinoa: the hearty base, try tricolor for extra color
- Hazelnut oil: drizzle for a nutty, delicate finish
- Salt and pepper: add just as much as you like
Simple Step-by-Step Directions
- Season and dress:
- Drizzle on two tablespoons of hazelnut oil, then sprinkle with salt and pepper as you wish. Give it all one last gentle stir and you’re ready to eat or chill.
- Final mix:
- Dump the cooled quinoa, peas, all the sliced herbs, radishes, and feta into your biggest salad bowl. Stir it up softly so you don’t mash anything.
- Chop and slice:
- Mince the mint and parsley. Finely slice the spring onion and radishes into super thin rounds, almost see-through if you can.
- Prep the feta:
- Cut your feta into thin, even pieces so it shows up in every bite without clumping together.
- Cool the peas:
- Dunk your just-boiled peas straight into a bowl of icy water. It’ll stop them cooking and keep those greens looking sharp. Let them chill for five minutes.
- Boil the peas:
- Splash shelled peas into a pot of lightly salted water. Let them boil for exactly 15 minutes so they stay a tad crunchy and don’t turn mushy.
- Cook the quinoa:
- Use package tips—usually simmer for 15 minutes in twice the water, then rinse under cold water to keep it from tasting bitter or getting too soft.
All those fresh herbs do the magic here, trust me. My grandma always loaded her Middle Eastern salads with mint and parsley, and now I do it too—kind of brings those memories into my everyday cooking.
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Fridge Tips & Make-Ahead Ideas
Stick this salad in a sealed box in the fridge and it’ll hang out happily for 2 or 3 days. The crunch and flavor only get better. If you prep it early, save a handful of fresh herbs to toss on just before serving so it tastes super fresh again.
Swaps & Easy Changes
If you’re out of quinoa, try bulgur or brown rice instead. For a vegan touch, swap feta for cubed avocado or herby tofu. Cold months? Frozen peas work fine, and you can toss in some cooked beets or other cozy veggies.
Serving Suggestions
Let your salad sit out till it’s room temp so all the flavors pop. Top with toasted pine nuts if you want a meal on its own, or serve next to grilled meat for a bigger dinner. Throw it onto lettuce leaves with a few lemon wedges for brightness at fancier meals.
Background & Inspiration
This bowl is a twist on classic Lebanese tabbouleh but boosted with protein-rich quinoa. Lebanese food loves loads of fresh herbs to keep things lively. This version keeps those classics but folds in extras like feta for that creamy, Mediterranean vibe.
Frequently Asked Questions
- → How do I keep peas fresh and crisp for the dish?
After cooking, toss them straight into ice water. It locks in their vibrant look and crunch.
- → Is it okay to swap feta for another cheese?
For sure. Goat cheese or ricotta can give a softer flavor as alternatives.
- → What’s the best way to cook quinoa?
Check the instructions on your quinoa pack. Usually, it's just boiling it with twice the water until it's absorbed.
- → Can I prepare this bowl ahead of time?
You can prep the ingredients in advance, but don’t dress the salad until you're ready to eat. It helps avoid sogginess.
- → What other dressings could work here?
A tangy lemon vinaigrette, flavored olive oil, or even balsamic could all be fun options for variety.