This crunchy quinoa salad with it’s delicious Mediterranean flavours is an absolute breeze to throw together. Besides adding colour to your table, it’s extremely healthy – and, because of the high protein content of this versatile South American grain, quinoa is a great option for vegetarian guests. You can buy quinoa in the health sections of most supermarkets. Try this great autumn – or anytime! – dish!
Serves 4 as a side dish
1 cup quinoa, 2 1/2 cups boiling water, 1/2t salt. 1/3 of a peeled, diced cucumber; small handful of cherry tomatoes (about 1/2 cup), quartered; 1 big spring onion, snipped (green part only); 1/2 yellow pepper, diced; 10 calamata olives, stoned and diced; small handful of parsley, chopped (about 1/4 cup); small handful fresh coriander (cilantro), chopped (about 1/4 cup); 3 tbsp olive oil; 1 tbsp fresh lemon juice plus a bit of grated lemon zest (about 1/2 tsp), 1 tsp soft brown sugar; 1 medium clove garlic, crushed; salt and freshly ground black pepper to taste; 1/2 cup of regular or Danish-style feta, crumbled.
Rinse the quinoa, then put it in a saucepan with the boiling water and salt. Bring it to the boil, then turn down the heat and simmer, uncovered, for 20 to 25 minutes, or until the water has evaporated and the grains are cooked – they’ll look translucent. Let the quinoa cool down completely.
Using two forks, gently mix in the cucumber, tomato, spring onion, yellow pepper, olives. parsley and coriander.
Mix the olive oil, lemon juice and zest, garlic and sugar to make a dressing; you can add salt and and a bit of black pepper to taste. Pour the dressing over the quinoa salad and gently mix through. Check seasoning.
Decorate with crumbled feta.