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Quinoa, feta and egg salad

When you have some leftover cooked quinoa and a couple ofboiled eggs, it’s easy to turn them into aquick, nutritious meal. This quinoa, feta and egg salad combines protein-richquinoa and eggs with calcium-rich feta and pumpkin seeds, along with crunchygherkins, tangy sun-dried tomatoes and fresh basil. It’s satisfying without being heavy, making it ideal for ahealthy lunch, packed lunch or light supper. The combination of protein,calcium and other minerals also makes this a useful addition to a bone- andmuscle-friendly diet. Best of all, there’s nocooking involved, so it comes together in just a few minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 1 minute
Total Time 10 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 1 cup cooked quinoa
  • 1 tsp olive oil
  • 1 tsp balsamic vinegar
  • 50 g feta
  • 2 boiled eggs
  • 2 small gherkins chopped
  • 8 pickled mini pearl onions or 2 spring onions, chopped
  • 4 sun-dried tomatoes in oil drained
  • 2 tbsp chopped fresh basil
  • 2 tsp pumpkin seeds
  • Salt and freshly ground black pepper to taste

Method
 

  1. Put the cooked quinoa into a mixing bowl.
  2. Cut the sun-dried tomatoes into small pieces and add them to the quinoa.
  3. Add the chopped gherkins and mini pearl onions or spring onions, and mix well.
  4. Add the olive oil and balsamic vinegar. For extra flavour, you can also add a little of the oil from the sun-dried tomatoes.
  5. Cut the eggs into wedges and the feta into small cubes.
  6. Gently fold the feta, basil and pumpkin seeds into the quinoa mixture. Taste and season with salt and freshly ground black pepper if needed.
  7. Divide between plates and garnish with the egg wedges. Serve immediately.