Quinoa salad with feta cheese

Satisfying and nutritious quinoa salad with feta and soybeans

A simple and hearty quinoa salad with feta – a fresh and nourishing dish that works just as well for lunch or a light dinner as it does on a buffet table. It combines cooked quinoa, baby spinach, cherry tomatoes and avocado, topped with crumbled feta, pumpkin seeds and a light dressing made with olive oil and crema di balsamico.The result: a quinoa salad rich in protein, fibre and healthy fats – a perfect recipe if you want to eat something both delicious and good for you.

Ingredients (4 servings)

180 g uncooked quinoa
1 vegetable stock cube
250 g frozen soybeans (edamame)
100 g fresh baby spinach
15–20 cherry tomatoes
1 avocado
3 tbsp dried cranberries
2 tbsp pumpkin seeds
100–150 g feta cheese
1 tbsp olive oil
2 tbsp crema di balsamico
Salt and pepper (preferably freshly ground black pepper)

How to prepare

1. Rinse the quinoa thoroughly in cold water.
2. Cook the quinoa according to the instructions on the packet, together with the vegetable stock cube.
3. When the quinoa is almost done, stir in the frozen soybeans so they thaw. Allow to cool slightly.
4. Cut the tomatoes and avocado into pieces.
5. Combine the quinoa, baby spinach, tomatoes and avocado in a large bowl.
6. Add the olive oil, cranberries and pumpkin seeds, and gently toss the salad.
7. Season with salt and pepper.
8. Transfer the salad to a serving dish and crumble the feta cheese over the top.
9. Finish with a drizzle of crema di balsamico.
10. Serve immediately – preferably on a large platter to show off the beautiful colours.

Tips for variation

Swap the feta for grilled halloumi for a warm version of the quinoa salad.
Toast the pumpkin seeds for a nuttier flavour.
Vary the dressing with olive oil, honey, salt, pepper and a squeeze of lemon juice for extra freshness.
You can also adjust the flavours by adding a handful of fresh mint, basil or parsley.

Nutritional values per serving

Energy: 517 kcalProtein: 21 gCarbohydrates: 41 gFat: 29 g

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