This healthy quinoa salad can be made in no time and adapted to include what you have on hand. I used some Tri-Colour Quinoa from Costco, but ordinary white quinoa will do. Serve this salad alone or with grilled chicken or fish.
2 cups cooked and drained quinoa (measure after cooking)
Finely grated rind and juice of 1 large lemon
¼ cup olive oil
1 Tbs honey
1 tsp mustard (Dijon or English)
¾ tsp salt and freshly ground black pepper, to taste
1 can chickpeas, rinsed and drained
1 Lebanese cucumber thickly sliced and quartered
½ cup lightly toasted nuts (pistachios, pine nuts, cashews)
½ cup crumbled feta cheese (or substitute a creamy goat cheese)
1/3 cup thinly sliced red onion
1/3 cup coarsely chopped parsley
½ cup coarsely chopped fresh mint
Mix all ingredients together in a salad bowl and serve.
Serves 4
Variations: add some halved cocktail tomatoes, small broccoli or cauliflower florets. Use sliced spring onions instead of red onion. If you like things a bit spicy, add one small red chilli, seeds removed and finely sliced. Add some sweetcorn kernels, fresh, frozen or canned. Add drained and rinsed canned beans instead of chickpeas.
Around the table
Leave a little note
Made this recipe? Have a question? I’d love to hear from you.