This is an herby quinoa salad. It’s very easy to make and makes a great packed lunch. This recipe serves 4.
2 cups of quinoa
200gr feta, chopped or crumbled
75gr slivered almonds, toasted
3 shallots, chopped and cooked with olive oil till translucent
Zest of one lime or lemon
1 cucumber, sliced
1/3 cup of raisins
¼ cup chopped mint
¼ cup chopped parsley
For the Vinaigrette:
Juice of one lime or lemon
¼ cup of extra virgin olive oil
¼ cup white vinegar
2 tablespoons of honey
1 teaspoon of mustard
First cook the quinoa. Rinse it under cold water and then boil for 13 minutes. Drain and set aside.
Cook the shallots over medium heat with a tablespoon of olive oil until they become translucent.
For the Vinaigrette, just put all the ingredients in jar and give it a good shake until it emulsifies.
Place the quinoa with the shallots and the rest of the ingredients in a big bowl. Add the vinaigrette, mix it all through and serve.