This is a super easy, ridiculously refreshing salad that’s packed with veggies. Serve it as a side dish or add any protein – fried tofu, cooked chicken, beef or fish, tinned beans or tuna – to make a filling main.
Ingredients
- 1/2 cup quinoa, any colour (uncooked, rinsed in cold water)
- 1 cup of water
- 1 cup of finely chopped kale (use a food processor if you have one)
- 1 cup cherry tomatoes, quartered
- 1 cucumber, diced
- 1 red capsicum, diced
- 1 small red onion, finely diced
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh mint, chopped
- 1 avocado, diced
- 1/2 cup feta cheese, crumbled
Dressing
- 1/4 cup olive oil
- 3 tbsp lemon juice
- 1 tsp white wine vinegar
- 1 tsp Dijon mustard
- 1 garlic clove, finely minced
- ¼ tsp salt
- ¼ tsp black pepper
METHOD
- In a medium saucepan, combine quinoa and water and bring to a boil, then reduce the heat to low, cover, and simmer for 8 minutes or until water is absorbed. Fluff with a fork and set it aside to cool.
- Place the tomatoes, kale, cucumber, capsicum, red onion, parsley, and mint in a large bowl.
- In a small bowl or jar with a lid, combine the olive oil, lemon juice, Dijon mustard, vinegar, garlic, salt, and pepper and give it a shake.
- Add the cooked quinoa to the bowl of vegetables and toss to combine. Add the dressing and mix well.
- Top with avocado, sprinkle with feta cheese and serve immediately.
