Go Back

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!
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 2 people
Cuisine: Greek, Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 100 g quinoa
  • 1 red onion
  • 1 clove of garlic
  • ½ tsp chilli flakes
  • 1 tsp mixed Italian dried herbs or marjoram
  • 1 red pepper
  • 1 handful cherry tomatoes halved
  • 4 medium cavolo nero leaves
  • 1 handful black olives
  • Salt and pepper
  • 2 Tbsp crumbled Feta or vegan feta

Method
 

  1. Cook the quinoa according to the packet instructions, then drain and keep warm.
  2. Meanwhile, chop the onion and garlic. Thinly slice the red pepper and cavolo nero.
  3. 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.
  4. Add the cavolo nero slices and a splash of water or fresh lemon juice and steam under cover for 3-5 minutes.
  5. Stir in the olives and the drained quinoa. Season with salt & pepper and combine well.
  6. Serve with basil leaves and crumbled feta (vegan, if preferred) scattered over the dish.