Mediterranean quinoa salad with sun-dried tomatoes

Mediterranean quinoa salad with sun-dried tomatoes, olives, cucumber, basil and pine nuts – fresh, savoury and ideal for an easy lunch.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 420 kcal per serving
• Protein: 14 g
• Fat: 20 g
• Carbs: 48 g

Ingredients

• 120 g quinoa
• 50 g sun-dried tomatoes
• 30 g olives
• ½ cucumber
• 20 g pine nuts
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 handful of basil
• 1 pinch of salt
• 1 pinch of pepper

Method

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

1. Rinse the quinoa thoroughly in a fine sieve and cook it in lightly salted water until soft. Then let it steam off briefly and cool.
2. Cut the sun-dried tomatoes into strips, halve the olives and finely dice the cucumber. Roughly tear or finely slice the basil.
3. Toast the pine nuts in a dry frying pan over a medium heat until golden and fragrant. Then take them out of the pan straight away.
4. Gently toss the quinoa with the sun-dried tomatoes, olives, cucumber and basil in a large bowl.
5. Add the olive oil and lemon juice and season the salad to taste with salt and pepper. Mix everything carefully once more.
6. To serve, divide the salad between bowls and sprinkle with the toasted pine nuts.

Good to know

A salad like this feels like sunshine on a plate. Fresh, savoury and pleasantly filling without being heavy.

Swaps

Pine nuts → walnuts (more omega-3 fatty acids). Quinoa → millet (gluten-free, with minerals). Cucumber → red pepper (more vitamin C). Basil → parsley (also provides vitamin K).

Allergens

Pine nuts can cause reactions in sensitive people. The salad is made without gluten-containing ingredients, is good for children and is fine in pregnancy with good kitchen hygiene.

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