Red quinoa on a white dish topped with crumbled feta and parsley

Quinoa with Feta Side Dish Recipe

  • Author: Christine Pittman
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American


This warm quinoa salad uses wilted parsley, onions and garlic. Everything is topped with feta making it a delicious side dish!


  • 12 oz. (340g) of quinoa, the regular kind or the Red Inca variety
  • 2 Tbsp. olive oil, divided
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 4 cups low-sodium chicken stock, vegetable broth, water or a mixture
  • 1/2 tsp. salt
  • 1 and 1/2 cups chopped fresh parsley, plus a bit more for garnish
  • 1 Tbsp. lemon juice
  • 8 oz. feta cheese, crumbled.


  1. Pour the quinoa into a fine mesh sieve and put it into the sink. Rinse it for 5 minutes while rubbing it between your fingers to really remove the dusty saponin layer. Leave it to drain for a few minutes while you do the next step.
  2. In a medium saucepan that has a lid warm 1 tablespoon of the olive oil over medium-high heat.
  3. Add the onion and cook stirring occasionally until translucent, 4-5 minutes.
  4. Add the minced garlic and cook while stirring for 30 seconds or so.
  5. Add the drained quinoa and stir for a moment before adding the stock or water and the salt. Bring it to a boil over high heat.
  6. Reduce heat to low, stir and cover letting it simmer gently for 15-20 minutes, until the quinoa is tender. If the liquid was not all absorbed, drain the quinoa in a fine-mesh sieve and then return it to the hot saucepan for a minute or two to help it dry out a bit.
  7. Add the lemon juice, parsley and the remaining tablespoon of olive oil. Stir it and taste it. Add more salt if it’s a bit bland and more olive oil if it’s a bit dry. Stir again.
  8. Serve warm topped with the feta cheese and a bit more chopped fresh parsley.