Quinoa salad
Fluffy quinoa tossed with chickpeas, cucumber, cherry tomatoes, red onion, fresh herbs and feta in a sharp lemon and olive oil dressing.
Method
- 1
Rinse the quinoa in a fine sieve under cold running water, rubbing it with your fingers, until the water runs clear.
- 2
Put the quinoa in a saucepan with the water and a good pinch of salt and bring to the boil.
- 3
Cover, turn the heat to low and simmer until the water is absorbed and the grains show a little white curl.
- 4
Take off the heat and leave covered to steam.
- 5
Fluff with a fork and spread out on a tray to cool to room temperature.
- 6
Shake the lemon juice, olive oil and garlic in a jar with a pinch of salt and pepper.
- 7
Put the cooled quinoa, chickpeas, cucumber, tomatoes, red onion and herbs in a large bowl.
- 8
Pour over the dressing and toss well.
- 9
Crumble over the feta and fold it in gently so it stays in pieces.
- 10
Taste and add more salt, pepper or lemon juice until the salad tastes bright and well seasoned.
Notes
- Rinsing removes saponins, a natural coating that tastes soapy and bitter, even on quinoa sold as pre-washed.
- Cool the quinoa fully before mixing, or the herbs wilt and the feta softens.
- Without the feta the salad keeps its texture for 3 days in the fridge, which makes it good for packed lunches.
Equipment
Fine sieve, Saucepan with a lid, Baking tray, Large mixing bowl, Jar with a lid or small bowl