Don’t underestimate this simple salad! It is seriously filling (props to quinoa)! Nutritious, easy and delicious, this Greek style quinoa salad can be served as a side dish or a full meal. Say goodbye to boring salads!
300g (1 1/2 cups) white quinoa
500ml (2 cups) chicken stock (or vegetable stock)
1 lebanese cucumber, roughly diced
2 tomatoes, roughly diced
1 red onion, thinly sliced
1/2 lemon, juiced
200g plain yoghurt
150g soft feta
sea salt and cracked pepper
Serves 4 – 6
Here is Donna Hay’s instructions for cooking basic quinoa (or follow packet instructions).
1. Bring stock to boil over high heat in a saucepan. Add quinoa and cook for 10 – 12 minutes over medium high heat. Reduce heat to low and cook, covered, for 15 minutes or until all the water is absorbed. Reduce to low heat and allow to simmer. Run a fork through the quinoa to ensure even distribution and prevent clumping. Remove from heat and set aside to cool.
2. Place the feta, yoghurt and lemon juice in a large bowl and combine with a fork until mixture is smooth. (You may choose to use a food processor for this).
3. Add tomato, cucumber, red onion and quinoa to the yoghurt dressing mix and stir until well combined. Season to taste with sea salt and cracked pepper. (I would go easy on the salt simply because feta is already quite flavoursome).