Colourful quinoa salad with feta

Colourful quinoa salad with feta: a fresh salad with quinoa, cucumber, pepper, pomegranate, parsley and a lemon and olive oil dressing.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 15 min
• Total time: 30 min
• Calories: 420 kcal per serving
• Protein: 16 g
• Fat: 18 g
• Carbs: 48 g

Ingredients

• 120 g quinoa
• 1 cucumber
• 100 g cheese (feta)
• 4 tbsp pomegranate seeds
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 pepper
• 1 handful of parsley
• 1 tsp maple syrup
• 1 pinch of salt

Method

You’ll need: chopping board · knife · mixing bowl · sieve

1. Rinse the quinoa in a fine sieve under hot water and cook it in lightly salted water until the grains are soft. Then let it steam off and cool.
2. Finely dice the pepper and cucumber. Roughly chop the parsley and have the feta ready to crumble.
3. For the dressing, stir together the olive oil, lemon juice and maple syrup. Season to taste with salt and pepper.
4. Put the quinoa in a large bowl and mix with the cucumber, pepper, parsley and pomegranate seeds. Pour the dressing over and toss everything loosely.
5. Crumble the feta over the salad and fold it in carefully so the pieces stay intact.
6. To serve, let the salad stand briefly, then arrange it fresh on plates or in a large bowl.

Good to know

A salad like this makes you want to dig in straight away. Fresh, crunchy and pleasantly satisfying without feeling heavy.

Swaps

Feta → goat's cheese (similarly savoury, often a little creamier); quinoa → millet (also contains fibre and minerals); maple syrup → finely chopped dates (no refined sugar, plus a little fibre); pomegranate → blueberries (also bring plant compounds)

Allergens

Contains milk from the feta; usually well suited to children if the pieces are small, and fine during pregnancy with pasteurised feta.