Quinoa & Persian Fetta Salad
INGREDIENTS
- 1 cup quinoa seeds, rinsed & drained
- 2 cups vegetable stock or water
- 1 ripe avocado, sliced
- 50g roasted almonds, sliced lengthways
- 50g roasted pistachios
- 3 stalks spring onion, chopped finely
- 1 small red onion, sliced thinly
- 2 handfuls rocket, hard stems removed
- ¼ bunch parsley, leaves picked
- ¼ bunch mint, leaves picked
- Seeds from 1 pomegranate or
- 2 tablespoons dried cranberries
- 100g Persian Fetta cheese
- DRESSING
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
METHOD
Step 1
Place the rinsed quinoa in a pan with 2 cups of vegetable stock or water. Season with salt if using water, bring to the boil, turn to a very low simmer and cook until the grains are tender to the bite, around 15 minutes. Drain well and return the pan to rest for 15 minutes.
Step 2
Place the cooked quinoa in a serving bowl and add the remaining salad ingredients.
Step 3
Mix the dressing ingredients and stir gently through the salad.
Step 4
Enjoy with a crisp refreshing white wine such as our Pinot Grigio.
