I just love chopped salads. I like to eat them with a spoon! This tabouleh inspired salad is gluten free and can be served as a perfect summery lunch. I like to add pumpkin seeds and pine nuts for that delicious crunch. Almonds, pistachios, hazelnuts, any nut would work. Take a big spoon for this one. It’s addictive!
Rainbow quinoa salad
I just love chopped salads. I like to eat them with a spoon!This tabouleh inspired salad is gluten free and can be served as a perfect summery lunch. I like to add pumpkin seeds and pine nuts for that delicious crunch. Almonds, pistachios, hazelnuts, any nut would work. Take a big spoon for this one. It’s addictive!
Ingredients
- ½ cup quinoa, 100 grams
- 1 ½ cups water
- 1 pinch of salt
- 2 cups parsley, finely chopped (1 bunch)
- 1 large tomato, diced
- 3 cucumbers, diced
- 1 green pepper, diced
- 1 large purple onion, finely chopped
- 1 cup corn kernels, 150 grams, frozen or pre-boiled
- 1 cup fresh mint, finely chopped
- ½ cup black olives, pitted
- 100 grams feta cheese, crumbled
- ¼ cup pumpkin seeds
- 1 packet pine nuts, toasted in a dry skillet
Dressing:
- 1/3 cup olive oil, 80ml
- 1 Tbsp mustard, Dijon
- 1 Tbsp honey
- 1 lemon, the juice
- 1 tsp lemon zest
- ¼ tsp black pepper
- Salt to taste
Instructions
- Place the quinoa, water and salt in a small saucepan and boil for 10-15 minutes, until the quinoa is just cooked but not mushy. Spread quinoa on a baking sheet to stop the cooking process and let it cool.
- Put all the ingredients for the dressing in a sealable jar. Mix well.
- Place all the vegetables and feta in a salad bowl. Add the quinoa, pumpkin seeds and ¾ of the pine nuts and mix. Pour over the dressing and mix well. Serve immediately sprinkled with extra feta cheese and the remaining pine nuts.
