Quinoa and feta salad
(1)
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.
technomadgirl
1 person made this
Ingredients
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
Method
Prep:20min ›
Cook:15min ›
Extra time:20min cooling ›
Ready in:55min
- 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.
- 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.
- Place tomatoes, onion and feta in a bowl. Add the diced cucumber, quinoa, sprouts and coriander. Toss.
- 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.
