Mediterranean quinoa salad
This Mediterranean quinoa salad can be made with freshly cooked or leftover quinoa. Either way it’s a quick & easy meal, which is yummy and healthy! Also, it’s free from gluten and dairy – so it’s ideal for vegans and people on a special diet. If you don’t have cavolo nero, just use normal kale!
Ingredients
Method
- Cook the quinoa according to the packet instructions, then drain and keep warm.
- Meanwhile, chop the onion and garlic. Thinly slice the red pepper and cavolo nero.
- Heat a spoonful of olive oil in a pan and gently sauté the onion for 5 minutes. Add the garlic, chilli flakes and herbs, then cook for another minute. Add the tomatoes and red pepper slices, then (under a lid) cook for 5-8 minutes until the veggies have softened (but are not mushy) over medium heat.
- Add the cavolo nero slices and a splash of water or fresh lemon juice and steam under cover for 3-5 minutes.
- Stir in the olives and the drained quinoa. Season with salt & pepper and combine well.
- Serve with basil leaves and crumbled feta (vegan, if preferred) scattered over the dish.