Recipe Quinoa Feta Salad

In a separate sauté pan wide enough to fit the cherry tomatoes in one layer over medium high heat 2 tablespoons olive oil.

Recipe quinoa feta salad. Reduce heat to medium low cover and simmer until quinoa is tender and broth is absorbed 15 to 20 minutes. Small pack each coriander flat leaf parsley and mint roughly chopped. Transfer to a large bowl and set aside to cool.

Reduce heat to medium low cover and simmer until quinoa is tender and water has been absorbed 15 to 20 minutes. Stir in the remaining oil lemon juice and zest and season with sugar to taste. 1 red onion finely chopped.

How to make mediterranean quinoa salad. In a small mason jar combine the olive oil lemon juice garlic dijon mustard salt and pepper. 85g toasted pine nuts or toasted flaked almonds.

85g raisins or sultana. Meanwhile heat the oil in a small pan then cook the shallot or onion for a few mins until softened. Add tomatoes parsley cucumber onions feta olive oil vinegar and garlic to cooled quinoa and mix to combine.

Crumble over the feta toss gently again and serve. 200g pomegranate seeds from tub or fruit. In a bowl whisk together the olive oil apple cider vinegar lemon juice garlic salt and pepper.

Shake vigorously for 30 seconds to emulsify. Squeeze the roasted garlic cloves out of their skins and mash with some seasoning. Step 2 stir feta cheese cucumber tomato lemon juice vinegar olive oil dill weed salt and black pepper into quinoa.