Mediterranean quinoa salad with sheep's cheese

Mediterranean quinoa salad with sheep's cheese: a fresh salad with quinoa, cherry tomatoes, cucumber, olives, lemon juice and creamy sheep's cheese.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 15 min
• Total time: 30 min
• Calories: 360 kcal per serving
• Protein: 14 g
• Fat: 15 g
• Carbs: 42 g

Ingredients

• 100 g quinoa
• 150 g cherry tomatoes
• 1 cucumber
• 100 g sheep's cheese
• 1 handful of black olives
• 1 squeeze of lemon juice
• 1 tbsp apple cider vinegar

Method

You’ll need: saucepan · chopping board · knife

1. Rinse the quinoa thoroughly and cook according to the packet instructions. Then let it cool a little so the salad stays light and fluffy.
2. Wash and dry the cherry tomatoes and cucumber and cut them into bite-sized pieces.
3. Halve the black olives and dice or roughly crumble the sheep's cheese.
4. Whisk the lemon juice, apple cider vinegar, olive oil, salt and pepper into a dressing. Gently mix the quinoa with the vegetables, olives and dressing.
5. Fold in the sheep's cheese last or scatter it on top. Leave the salad to stand briefly so everything comes together.
6. Serve slightly chilled.

Good to know

A salad like this feels like little effort and lots of flavour. Fresh, salty, juicy – and still really good the next day.

Swaps

Sheep's cheese → goat's cheese (similarly tangy, also provides calcium); quinoa → millet (mild, provides fibre and contains minerals); black olives → avocado (provides unsaturated fatty acids, creamier texture); apple cider vinegar → fresh lemon juice (fresh acidity, contains vitamin C).

Allergens

Contains milk (sheep's cheese). Usually fine for children; in pregnancy, use sheep's or goat's cheese made from pasteurised milk.