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Quinoa, tomato and feta salad

This Quinoa tomato and feta salad is one of my favourite salads throughout the year. It’s yummy tucked into pita bread for a quick and easy lunch/brunch or can be served as a side dish with grilled meat (lamb, chicken etc) during the Summer. It’s also ideal for your lunch box, picnics and parties. It’s healthy, gluten-free, low-cal, and can easily be vegan if plant-based “cheese” is used.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 100 g quinoa
  • 2 Tbsp fresh lemon juice
  • 3 Tbsp olive oil
  • 10 g mint leaves
  • 1 handful of parsley green
  • 150 g mini tomatoes
  • 3-4 spring onions
  • 100 g feta cheese approx.

Method
 

  1. Toast the quinoa grains in a frying pan for 3-5 minutes (without any oil). When fragrant, take it off the stove and let it cool.
  2. Meanwhile, boil some lightly salted water, then add the quinoa. Simmer for 15 minutes until soft. Drain, and let it cool.
  3. Cut the tomatoes in half, thinly slice the spring onions and chop the herbs. Scatter them into a mixing bowl. Add the oil and lemon juice, then season with salt&pepper and toss gently.
  4. Cut the feta into small cubes and fold these into the salad.