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Colourful quinoa salad

Colourful quinoa salad

250 g quinoa
½ tsp. vegetable stock
1 broccoli
5 celery stalks
1 red and 1 orange paprika
1 red onion
a few black olives
a few sun-dried tomatoes
1 tbsp. oregano
fresh basil
a few artichoke hearts from a jar
2 tbsp. pine nuts
1 package sheep's feta
1 tbsp. capers
DRESSING
1 garlic clove
3 tbsp. olive oil
salt and pepper
dash of apple cide vinegar
juice of ½ lemon
  • Rinse the quinoa under cold water and cook it with the vegetable stock (ratio of liquid/quinoa as listed on the packaging).
  • Chop the broccoli and celery into small pieces. Steam these together and allow to cool.
  • Cut up the paprika and grill it until slightly cooked and browned.
  • Peel the onion and chop the onion, olives, sun-dried tomatoes, oregano, fresh basil and artichoke hearts into small pieces. 
  • Mix the quinoa with the vegetables and allow them to rest for at least 2 hours so that the flavours can mix well. 
  • Now prepare the dressing. Peel and mince the garlic. 
  • Add the olive oil, salt and pepper, the apple cider vinegar and the lemon juice to the garlic and mix well. 
  • Toast the pine nuts in a dry pan. 
  • Cut the sheep's feta into cubes and mix it with the pine nuts and the capers in the fresh salad.