4 as a main, 6 as a side dish
Summer salads are always a great thing, but sometimes they just leave me feeling a little “and what’s for mains?” Not with this one though! Tried and tested on a teenager and a grown man, this salad is filling as well as healthy. It also means that you can make dinner in advance and don’t have to worry about it in the evening. Quinoa, I’m sure you all know, is one of the so-called “superfoods”, a label I’m always slightly skeptical about, but at least it’s not bad for you, so everything else is a bonus. Pure quinoa also has the advantage that it’s gluten free, so you can serve this salad to pretty much everybody. So, if you’re curious about how to make this salad, read on.
First rinse the quinoa under cold water and then cook according to packet instructions. Whilst the quinoa is cooking, mix together the vinegar and lemon, then slowly drizzle in the olive oil whilst mixing. Add salt and pepper. Once the quinoa is cooked, transfer to a large bowl and leave to cool.
Finely chop up the pepper and the onion and add to the quinoa.
Cut the tomatoes in halves and also add. Add the pine nuts and feta and stir everything together.
Finely chop a large handful of basil leaves and also add to the salad. Now pour over the vinaigrette and stir all until all the ingredients are mixed. Leave for an hour before serving, to give the flavours a chance to develop.
That’s it! A healthy and filling summer salad. Bon Appétit!