Quinoa Salad with Feta, Grapes & Walnuts

This nutritious salad is a meal in itself. I love all the different textures and flavors. This salad is great in a packed lunch and holds up really well in the fridge. 


  • 1 cup uncooked red quinoa (or 3 cups cooked)
  • 1 cup red or green grapes, halved
  • 1 cup celery, diced
  • 1/4 cup walnuts, toasted and chopped (or use slivered almonds)
  • 1/4 cup golden raisins, chopped up
  • 1/4 cup fresh parsley, minced
  • 1/4 cup crumbled feta


  • 1/4 cup lemon juice
  • 2 tablespoons honey
  • 1 teaspoon fresh thyme, finely chopped (optional)
  • 1/2 teaspoon salt (if not using feta, increase salt)
  • 3 tablespoons olive oil
  • 1 tablespoon shallot or 1/4 cup green onions, finely sliced (If salad will be stored for leftovers I omit the onions/shallots. They get stronger tasting as they sit and overpower the salad).


  1. Rinse quinoa and then bring to a boil with 1 3/4 cups water. Cook for 15-20 minutes or until all the water is absorbed.
  2. Allow the quinoa to cool completely.
  3. Put all the ingredients for the dressing in a jar and shake well.
  4. Add all the ingredients, except feta, into a salad bowl. Add dressing and toss well.
  5. Sprinkle the crumbled feta on top and gently toss.