Salads
Quinoa salad
Fluffy quinoa with cucumber, cherry tomatoes, feta and plenty of herbs. It keeps well, so it’s great for lunch boxes.
- 30 min15 prep · 15 cook
- EasyDifficulty
- 430 kcalper serving
Ingredients
4 servings
- Quinoa200 g
- Cucumber1
- Cherry tomatoes200 g
- Red pepper1
- Red onion½
- Feta cheese150 g
- Chopped parsley3 tbsp
- Chopped mint2 tbsp
- Lemon1
- Olive oil4 tbsp
- Saltto taste
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Rinse the quinoa well in a sieve under cold water.
- 2
Cook it in twice its volume of salted water, covered, until the water is absorbed.
- 3
Spread it on a tray and let it cool.
- 4
Dice the cucumber and pepper, halve the tomatoes and finely chop the onion.
- 5
Whisk the lemon juice with the oil, salt and pepper.
- 6
Mix the quinoa with the vegetables, herbs and dressing, and crumble the feta on top.
Tips and questions
- Why is my quinoa bitter?
- It wasn’t rinsed enough. Quinoa is coated in saponins, so rub it under cold water in a fine sieve until the water no longer foams.
- How long does it keep?
- Up to 3 days in the fridge, which makes it great for packed lunches. Add the feta and herbs on the day you eat it.
- Is it gluten-free?
- Yes, quinoa is naturally gluten-free; just check the packet for cross-contamination warnings if you are coeliac.
Timer
Enjoy your meal!
You made it. Serve it while it is hot, or pick your next recipe.
Your screen stays on while you cook.
