Cactus Salad (Nopales Salad) with Quinoa and Feta
This refreshing cactus quinoa salad combines tender nopales, protein-packed quinoa, fresh vegetables, and a tangy citrus dressing for a flavorful summer side dish. It's an easy, healthy salad that's perfect for cookouts, picnics, and warm-weather meals.
Servings 16
Calories 94kcal
Ingredients
- ¼ cup extra virgin olive oil
- ¼ cup lemon juice
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon hot sauce optional
- 3 garlic cloves crushed
- 2 teaspoon Worcestershire sauce
- 32 oz jarred Nopalitos drained
- 4 chopped medium tomatoes
- ¾ cup chopped fresh cilantro
- ¼ cup chopped red onions
- 1 jalapeño pepper seeded and diced
- 1 cup quinoa uncooked
- ¼ cup crumbled feta cheese
Instructions
- Cook the quinoa per package directions. When cooking quinoa, I usually use a 2:1 ratio of water to quinoa.
- To keep your quinoa from turning to mush, let it sit in the pot with the lid off after it is done cooking. This releases excess steam so it doesn't get reabsorbed and dries out the quinoa a little bit. Transfer to a bowl to continue cooling.
- To make the dressing, whisk together the olive oil, lemon juice, salt, pepper, hot sauce, garlic and Worcestershire sauce.
- Chop your nopalitos, tomatoes, cilantro, red onion and jalapeño into small pieces.
- When the quinoa is cooled to room temperature, stir in the chopped vegetables. Pour in the salad dressing and gently combine.
- Top with feta, cover and chill 1-3 hours for the flavors to meld together.
Notes
If you like feta, double the amount. Stir in half and then top with the remaining feta.
TO STORE: Store leftovers in an airtight container and refrigerate for up to 4 days.
TO FREEZE: I do not recommend freezing this as everything will turn to mush when thawed.
Nutrition
Serving: 0.5cup | Calories: 94kcal | Carbohydrates: 11g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 146mg | Potassium: 302mg | Fiber: 2g | Sugar: 2g | Vitamin A: 595IU | Vitamin C: 12mg | Calcium: 116mg | Iron: 1mg
