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!
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
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.
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 Caribbean Seafood Salad from Antigua and Barbuda or this Mangal Salad with Roasted Vegetables and Slivered Almonds from Azerbaijan. As always, leave a comment to let me know what you think! I can’t wait for you to try this!
Quinoa Salad with Sun Dried Tomatoes and Feta Cheese
- 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
- 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
- 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.