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Recipe

Quinoa, feta and hazelnut salad

A light, healthy and energy-packed salad.

Nov 10, 2007 6:00pm
  • 25 mins cooking
  • Serves 4
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Ingredients

Quinoa, feta and hazelnut salad
  • 1 cup quinoa (available from health food stores)
  • 150 gram watercress or baby rocket leaves
  • 150 gram feta cheese, crumbled
  • 1/2 cup toasted hazelnuts
  • juice of 1 lemon
  • 3 tablespoon extra virgin olive oil
  • salt and freshly ground black pepper

Method

Quinoa, feta and hazelnut salad
  • 1
    Rinse quinoa thoroughly three times, then place in a saucepan with 3 cups cold water.
  • 2
    Bring to the boil, then turn down the heat and simmer for 15 minutes until quinoa is just tender to the bite. Drain and set aside to cool.
  • 3
    Combine cold quinoa with remaining ingredients and toss well, seasoning with salt and pepper to taste. Serve as a salad or starter.

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