Recipe

Quinoa Salad

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Quinoa Salad

Cherry tomato, quinoa, fresh coriander and cucumber salad with balsamic dressing and topped with crumbled feta.




Ingredients to serve 2

  • 1 cup x quinoa
  • 2 cups x boiling water (for the quinoa)
  • 100g x cherry tomatoes – slice in half
  • 10g x fresh coriander - finely chop only HALF of it
  • 50g x spring onions – slice
  • 2 stalks x cucumber – dice
  • ½ x feta cheese – crumble
  • 50g x lemons
  • 1 x balsamic vinegar
  • 2 tbsp x olive oil (for the vinaigrette – from your pantry)
  • 1 tbsp x garlic salt
  • ¼ tsp x olive oil (from your pantry)
  • salt and freshly ground black pepper (from your pantry)

Ingredients to serve 4

  • 2 cups x quinoa
  • 4 cups x boiling water (for the quinoa)
  • 200g x cherry tomatoes – slice in half
  • 20g x fresh coriander - finely chop only HALF of it
  • 100g x spring onions – slice
  • 4 stalks x cucumber – dice
  • 1 cucumber x feta cheese – crumble
  • 100g x lemons
  • 2 x balsamic vinegar
  • 4 tbsp x olive oil (for the vinaigrette – from your pantry)
  • 2 tbsp x garlic salt
  • ½ tsp x olive oil (from your pantry)
  • salt and freshly ground black pepper (from your pantry)

Method

Step 1

Prepare all ingredients as indicated above.

Step 2

Place the quinoa in a fine-mesh strainer and rinse thoroughly with cool water. Drain. Heat a drizzle of olive oil in a deep saucepan over medium-high heat, and add the drained quinoa. Cook, stirring, for about 1 minute, letting the water evaporate. Stir in the boiling water and a little salt and bring to a rolling boil. Turn heat down to the lowest setting. Cover and cook for 15 minutes. Then turn off the heat and remove the pot from the stove. Let it stand for 5 minutes, covered. Now remove the lid, fluff the quinoa gently with a fork. You should see tiny white spiral threads separating from and curling around the quinoa seeds. Place in a large serving bowl.

Step 3

Halve and squeeze lemons. Mix lemon juice, vinegar and oil. Now add to the quinoa in the bowl. Then add the tomatoes, chopped coriander, cucumber and spring onion. Mix together gently. Season to taste with garlic salt and pepper. Add more lemon juice and vinegar if desired.

Step 4

To serve, place a layer of spinach leaves on each plate, top with the quinoa salad, coriander and crumbled feta cheese.