Quinoa and feta salad

    55 min

    For people with gluten intolerance, quinoa salad is a great alternative to pasta salad. This is a refreshing combination of tomatoes, cucumbers, feta and fresh coriander, perfect for summer.

    1 person made this

    Serves: 6 

    • 180g quinoa
    • 700ml water
    • 1 cucumber, finely diced
    • 5 tomatoes, peeled, seeds removed and finely diced
    • 1 small red onion, minced
    • 180g feta, crumbled
    • 150g sprouts
    • 4 fresh coriander sprigs, minced
    • 5 tablespoons lime juice
    • 2 tablespoons white wine vinegar
    • 5 tablespoons olive oil
    • salt and pepper

    Prep:20min  ›  Cook:15min  ›  Extra time:20min cooling  ›  Ready in:55min 

    1. Rinse the quinoa at least twice in cold water and drain in a sieve. Bring the water to the boil in a saucepan. Add a pinch of salt and the quinoa. Wait for it to return to boiling, cover and simmer over very low heat for 15 minutes. Drain, use a fork to loosen fluff up the grains and set aside.
    2. Put the diced cucumber in a sieve and sprinkle with salt. Let it drain for 20 minutes. Rinse with cold water, drain again and set aside.
    3. Place tomatoes, onion and feta in a bowl. Add the diced cucumber, quinoa, sprouts and coriander. Toss.
    4. In a separate bowl, prepare the vinaigrette. Whisk the lime juice, vinegar and olive oil. Season with salt and pepper and pour over salad. Toss again and adjust the seasoning if necessary.

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