This is an herby quinoa salad. It’s very easy to make and makes a great packed lunch. This recipe serves 4.
Ingredients:
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
Salt
Pepper
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.
