European Quinoa Salad


Delicious quinoa packed with juicy salad pieces.

This is a Greek dish with South American tendencies.


to taste
to taste
FAIRTRADE freshly ground black pepper
200 g dry weight
FAIRTRADE red quinoa
450 ml
vegetable stock
Greek olives
2 medium
red salad onions
250 g
cherry tomatoes
150 g
feta cheese
1 handful
fresh parley
1 handful
fresh coriander



Cook the quinoa using the vegetable stock, and allow to cool. The quinoa should be moist but not running wet once cooked.

Quarter the olives.

Halve the tomatoes.

Skin the onion and slice thinly.

Cut the cheese into small pieces, or crumble.

Using a herb knife, cut the herbs into small pieces.


Drain any surplus liquid from the quinoa.

Gently turn the quinoa, olives, tomatoes, herbs and cheese in a bowl to mix. Check the seasoning and adjust with salt and pepper as necessary.

Allow to cool in the refidgerator.

To serve

Serve with Lemon Sauce as a dressing on the side.


Omit the cheese for a vegan dish.

Any type of quinoa will do, but white quinoa cooks faster than red.

Substitute mature cheddar for feta if necessary.