About this recipe:A quinoa salad that's perfect for picnics, barbecues or packed lunches. Feta, olives, cherry tomatoes, parsley and a fresh lemon dressing make this Greek-inspired salad great!
170g quinoa, rinsed
1/2 teaspoon sea salt
100g halved cherry tomatoes
55g black olives, pitted and sliced
125g feta cheese, crumbled
4 tablespoons roasted sunflower seeds
1 tablespoon finely chopped shallot
4 tablespoons chopped fresh parsley
3 tablespoons olive oil
3 tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon finely chopped garlic
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Prep:15min › Cook:15min › Extra time:30min cooling › Ready in:1hr
In a medium saucepan, combine the quinoa, water and 1/2 teaspoon sea salt. Bring to the boil over high heat. Reduce heat, cover and simmer for 15 minutes, until the water has been absorbed. Spread quinoa on a baking tray and allow to cool, about 30 minutes.
Once quinoa has cooled, transfer to a large bowl. Add tomatoes, olives, feta, sunflower seeds, shallot and parsley. Toss to combine.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic, 1/4 teaspoon sea salt and black pepper.
Pour lemon dressing over the quinoa salad and toss. This salad can be served immediately, or covered and refrigerated to serve later.