TO DRINK: A fresh sauvignon blanc, such as Durbanville Hills, will match the dressing’s acidity yet enhance the salad’s flavours.
Mediterranean quinoa salad
Ingredients
- 500ml (2 cups) water
- a pinch of salt
- 250ml (1 cup) quinoa, rinsed
- 2 garlic cloves, crushed
- 3 red spring onions, chopped
- 250g Rosa tomatoes, halved
- 1 cucumber, cubed
- 50ml fresh rosemary, chopped
- 50ml fresh coriander, chopped
- a handful of fresh flat-leaf parsley, chopped
- a small bunch of watercress, chopped
- DRESSING
- juice of 1 lemon
- 60ml (¼ cup) extra virgin olive oil
- 150g feta, crumbled
- 150g black olives, pitted
- salt and freshly ground black pepper, to taste
Instructions
1
Bring the water and salt to the boil and add the quinoa. Cover and simmer on a medium heat for 20 minutes. Remove from the heat and leave to cool to room temperature.
2
Spoon the quinoa into a bowl and add the garlic, spring onion, tomatoes, cucumber and herbs. Mix to combine and refrigerate until ready to use.
3
For the dressing, pour the lemon juice and olive oil into a mixing bowl and combine. Add the feta and olives, and toss to mix well with the olive oil mixture. Set aside for 30 minutes.
4
Spoon the quinoa salad into a serving dish, toss through the dressing and serve.
