• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Foreign Fork logo

  • Home
  • Recipe Box
    • Search by Interactive Map
    • Africa
      • Algeria
      • Angola
      • Benin
      • Botswana
      • Burkina Faso
      • Burundi
      • Cabo Verde
      • Cameroon
      • Central African Republic
      • Chad
      • Comoros
      • Cote d’Ivoire
      • Democratic Republic of the Congo
      • Djibouti
      • Egypt
      • Equatorial Guinea
      • Eritrea
      • Eswatini
      • Ethiopia
      • Gabon
      • The Gambia
      • Ghana
    • Asia
      • Afghanistan
      • Armenia
      • Azerbaijan
      • Bangladesh
      • Bhutan
      • Brunei
      • Cambodia
      • China
      • East Timor
      • Georgia
      • India
      • Thailand
    • Caribbean
      • Antigua and Barbuda
      • The Bahamas
      • Barbados
      • Cuba
      • Dominica
      • Dominican Republic
      • Grenada
      • Haiti
    • Central America
      • Belize
      • Costa Rica
      • El Salvador
      • Guatemala
      • Honduras
    • Europe
      • Albania
      • Andorra
      • Belarus
      • Bosnia and Herzegovina
      • Croatia
      • Iceland
    • European Union
      • Austria
      • Belgium
      • Bulgaria
      • Cyprus
      • Czech Republic
      • Denmark
      • Estonia
      • Finland
      • France
      • Germany
      • Greece
      • Hungary
    • Middle East
      • Bahrain
    • North America
      • Canada
    • Oceania
      • Australia
      • Fiji
    • South America
      • Argentina
      • Bolivia
      • Brazil
      • Chile
      • Colombia
      • Ecuador
      • Guyana
  • Culture Cookbook
  • Thanksgiving
  • About
  • Press
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Box
  • Spice Cabinet
  • Product Pantry
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » South America » Bolivia » Quinoa Salad with Sun Dried Tomatoes & Feta Cheese

    Quinoa Salad with Sun Dried Tomatoes & Feta Cheese

    Published on Jun 10, 2019 Modified: Aug 8, 2020 by The Foreign Fork This post may contain affiliate links which won’t change your price but will share some commission.

    Jump to Recipe Print Recipe
    Quinoa Salad With Feta Pinterest Image middle design banner
    Quinoa Salad With Feta Pinterest Image top design banner
    Quinoa Salad With Feta Pinterest Image bottom design banner
    Quinoa Salad With Feta Pinterest Image top black banner

    This Quinoa Salad with Sun Dried Tomatoes and Feta Cheese from Bolivia is a blend of pure deliciousness. This superfood makes an awesome base to a salad topped with a tangy lemon vinaigrette. It is healthy and perfect as either a side dish or a main course!

    Glass bowl with quinoa salad and spoon sticking out

    When I started this Bolivian cooking adventure, I had no idea that one of my favorite salad toppings came directly from the grounds of Bolivia! Both Bolivia and Peru are hubs for the production of quinoa, but Bolivia is the quinoa queen above all else.

    Quinoa As a Superfood

    Quinoa is a superfood. Actually, it’s THE superfood. NASA even said in 1993 that “while no single food can supply all of the essential life-sustaining nutrients, quinoa comes as close as any other in the plant or animal kingdom” (page 7).

    One cup of cooked quinoa contains about 8.1 grams of protein, 5.2 grams of fiber, 30% of the daily recommended magnesium and manganese and a significant portion of daily copper, phosphorus, zinc, and potassium. Plus it has no cholesterol and is gluten free (perfect for those with gluten intolerances!). With these stats, it’s no wonder that between 1992-2010, the production of quinoa in Bolivia almost doubled (according to FAO.org).

    So Bolivia produces a lot of quinoa… but is it good for their economy to do so? This article from Investopedia examines that question in more detail (hint: the article says no).

    Bolivian Quinoa Salad

    Overhead view of quinoa salad on blue and white place mat

    So when I got to Bolivia, I knew that I had to make a recipe with quinoa… but what? Just a side dish of quinoa seemed boring to me, soo I made a decision to make a Bolivian Quinoa Salad. BOY OH BOY WAS THAT A GREAT IDEA.

    I made this recipe for a family gathering, and it was a pure HIT. My aunties couldn’t stop talking about how healthy and delicious this salad was. And we were all pleased with how awesome the feta cheese tasted with the sun dried tomatoes.

    Quinoa Salad from Bolivia

    Easy Peasy Bolivian Quinoa Salad

    The best part is that this quinoa salad comes together in under 30 minutes– including cooking the quinoa! If you have leftover quinoa, it will be even faster, coming together in 5-10 minutes, depending on how fast you can chop. This recipe is perfect as a side dish to a steak, a main course on a picnic, or a perfect dish to pass at a potluck.

    Whichever way you choose to enjoy it, let me know! Share a photo of your quinoa salad with the hashtag #TheForeignFork or tag @TheForeignFork on Facebook or Instagram.

    If you liked this recipe, try this recipes I’d recommend:

    • Caribbean Seafood Salad
    • Mangal Salad with Roasted Vegetables and Slivered Almonds
    • Middle Eastern Falafel Recipe

    If you make this recipe at home, leave a review/comment on this post letting us know what you thought!

    And don’t forget to share a photo of your finished product on Facebook and Instagram and tag @TheForeignFork and hashtag #TheForeignFork.

    Quinoa Salad Pinterest graphic

    Quinoa Salad with Sun Dried Tomatoes and Feta Cheese

    This Quinoa Salad with Sun Dried Tomatoes and Feta Cheese from Bolivia is a blend of pure deliciousness. This superfood makes an awesome base to a salad topped with a tangy lemon vinaigrette. It is healthy and perfect as either a side dish or a main course!
    5 from 1 vote
    Print Pin Rate
    Course: Appetizer, Main Course, Salad
    Cuisine: Bolivian
    Prep Time: 5 minutes
    Cook Time: 12 minutes
    Total Time: 17 minutes
    Servings: 6 servings
    Calories: 368kcal
    Author: The Foreign Fork

    Ingredients

    • 1 cup uncooked quinoa
    • ¼ cup parsley, chopped
    • ½ red onion, finely diced
    • 1 cup feta cheese
    • 1 8.5 oz jar California Sun Dry Brand julienne-cut sun dried tomatoes, drained, rinsed, and dried
    • 1 15 oz can chickpeas, drained and rinsed
    • 1 ½ Avocado, pitted and cubed

    Dressing

    • ⅓ cup olive oil
    • ¼ cup lemon juice
    • 3 tbsp red wine vinegar
    • ½ tsp black pepper
    • ½ tsp cumin
    • ½ tsp garlic powder
    • ½-1 tsp sea salt, depending on taste

    Instructions

    • Cook the quinoa according to the directions on the package. Allow to cool.
    • Combine the dressing ingredients in a separate bowl or jar.
    • Mix quinoa with the rest of the salad ingredients. Pour dressing over the top.
    • Serve cold or room temperature! Enjoy!
    • Leave a comment on this post telling me what you think.

    Nutrition

    Serving: 1serving | Calories: 368kcal | Carbohydrates: 26g | Protein: 9g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 22mg | Sodium: 482mg | Potassium: 475mg | Fiber: 6g | Sugar: 2g | Vitamin A: 400IU | Vitamin C: 14mg | Calcium: 154mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!

    Related Recipes

    • Avocado Salad Recipe
      Avocado Salad Recipe
    • Spinach Salad with Bacon and Poppy Seed Dressing
      Spinach Salad with Bacon and Poppy Seed Dressing
    • What To Serve with Spinach Salad - 25 Delicious Ideas!
      What To Serve with Spinach Salad - 25 Delicious Ideas!
    • Green Goddess Salad Recipe
      Green Goddess Salad Recipe
    « Silpancho from Bolivia
    Burek from Bosnia and Herzegovina »

    Sharing is caring!

    188 shares

    Reader Interactions

    Comments

    1. Jubilee Shoals says

      December 31, 2019 at 6:00 pm

      I like your content. Where are you from? I mean what nationality are you? May I ask you to contact us so that we can talk?

      Reply
      • Alexandria Drzazgowski says

        December 31, 2019 at 6:10 pm

        Thank you! I am from the United States 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    What are you looking for?

    About the Head Chef

    Foreign Fork Founder Alexandria
    Hi there! My name is Alexandria. Thanks for stopping by! Spices, ingredients, utensils, techniques… we’ll learn it all, together. Join me for me for struggles and laughs and some crazy concoctions. Learn More...
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    My Latest Recipes

    Ravioli Filling Recipe

    What To Serve with Italian Sausage and Peppers

    What To Serve with Risotto

    Substitutes for Italian Herbs

    Italian Dessert Recipes

    Italy: Recipes, Background and Culture

    Vegetable Recipes

    Yu Choy Sum

    Lima Beans and Corn Succotash Recipe

    Instant Pot Rutabaga Mash (+ Stovetop Instructions!)

    Pikliz Recipe from Haiti

    Creamed Peas Recipe (Stovetop & Instant Pot)

    Instant Pot Beets

    Footer

    • Home
    • About
    • Contact
    • Press
    • Privacy Policy
    • Accessibility Statement

    Copyright © 2023 The Foreign Fork

    188 shares