• Serves: 4-6
  • Prep Time: 10 minutes
  • Cooking Time: 15 minutes
  • Difficulty: easy

Summer salads are always a great thing, but sometimes they just leave me feeling a little like, 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 allows you to make dinner in advance and not 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 sceptical of, but at least it’’s not bad for you, so everything else is a bonus.

Pure quinoa also has the advantage of being gluten-free, which means you can serve this salad to pretty much everybody. So, if you’’re curious about how to make this salad, read on.


here's what you'll need...

  • 200g quinoa
  • 100g toasted pine nuts
  • 200g feta – cubed
  • 200g cherry tomatoes
  • 1 sweet pepper
  • 1 onion
  • 1 lemon
  • 60ml olive oil
  • 40ml white wine vinegar
  • fresh basil leaves
  • salt & pepper

Quinoa Summer Salad Ingredients 1


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here's how it's done...

  • 1

    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 while mixing. Add salt and pepper.

    Summer Quinoa Steps 1 and 2

  • 2

    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.

    Summer Quinoa Steps 3 and 4

  • 3

    Slice the tomatoes into halves and also add the pine nuts and feta and stir everything together.

    Summer Quinoa Steps 5 and 6

  • 4

    Finely chop a large handful of basil leaves and also add to the salad.

    Quinoa Summer Salad Step 7

  • 5

    Now pour over the vinaigrette and stir until all the ingredients are thoroughly mixed.

    Leave for an hour before serving, just to give the flavours a chance to develop.

    Quinoa Summer Salad Post 2

    That’’s it! A healthy and filling summer salad.

    Bon Appétit!


By Carole Poirot on 21.07.14

Guest Contributor

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