- ½ cup white quinoa
- 1 tsp NoMU Vegetable Fond
- 100g cherry or baby
- Plum tomatoes, halved
- 1 shallot, sliced
- 50g fresh parsley, roughly chopped
- 20g mint, roughly chopped
- 2 discs feta cheese, cut into chunks
- Zest of ½ a lemon
- Vinaigrette:
- 50ml white balsamic vinegar
- 125ml olive oil
- Juice of 1 lemon
- NoMU Just Salt
- NoMU Just Pepper
Quinoa, Herb, Tomato and Feta Salad
To prepare the quinoa, place 2 cups of water and the NoMU Vegetable Fond into a pot and add the red and white quinoa. Allow the water to boil and then reduce the heat to a simmer. Simmer the quinoa for 15 minutes, checking often that there is sufficient water to prevent sticking. Once cooked, drain in a colander and allow to cool.
To make the vinaigrette, whisk the ingredients together and season with salt & pepper. Add a pinch of sugar if you prefer your dressing to be less tart. To make the salad, place the tomatoes, sliced shallot, parsley, mint, feta and zest into a large bowl and pour over the classic vinaigrette. Toss gently to combine and add the cooled quinoa. Toss again and allow to stand for 10 -15 minutes before serving to allow the flavours to develop.
Serves: 4
Note: Quinoa is pronounced “keen wa”
Tip: Don’t worry, if you can’t find red quinoa, just white is perfect.
