Quinoa Salad
A fresh, filling salad that works well for lunch or alongside grilled chicken fish or halloumi.
For extra protein, add grilled chicken, prawns, tuna or chickpeas. For a really good lunch, I’d add chicken and a little extra feta.
Ingredients
For the quinoa
- 150g quinoa
- 300ml water
- ½ tsp salt
For the salad
- ½ cucumber, diced
- 200g cherry tomatoes, halved
- ½ red onion, finely sliced
- 1 small avocado, diced (0ptional)
- Cooked diced beetroot (optional)
- 50g feta, crumbled
- Handful fresh parsley, chopped
- Handful fresh mint or coriander, chopped
- Handful of pomegranate seeds
- Toasted seeds and nuts and some candied walnuts
Dressing
- 3 tbsp extra-virgin olive oil
- Juice of 1 lemon
- 1 tsp Dijon mustard
- 1 small garlic clove, grated or finely chopped
- Salt and black pepper
Instructions
- Rinse the quinoa thoroughly under cold running water for 30–60 seconds. This removes the natural coating, which can taste bitter.
- Add the quinoa, 300ml water and salt to a saucepan.
- Bring to the boil, then reduce to a low simmer and cover.
- Cook for 15 minutes, or until the water has been absorbed and the quinoa looks fluffy with little tails showing.
- Remove from the heat and leave covered for 5 minutes.
- Fluff with a fork and spread it out on a plate or tray to cool.
- Meanwhile, mix the dressing ingredients together.
- Add the cooled quinoa and salad ingredients to a large bowl.
- Pour over the dressing and gently toss everything together.
- Taste and add more lemon, salt or pepper if needed.
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Amanda Lucas
A self-confessed technology nut, full-time computer nerd and lover of all things food related. Grub Galore is a place to get my creative foodie fix and serves as somewhere for me to share my recipes. I hope you enjoy browsing my growing collection.
