Quinoa salad with sun-dried tomatoes

A fresh rocket and quinoa salad base topped with feta, sun-dried tomatoes, walnuts and lemon zest.

Course Salad

Cuisine Italian

Keyword mixed salad, quinoa salad

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 627kcal

Author Eva | Electric Blue Food

Add the water and quinoa to a pot, bring to a boil and let simmer, covered, until all the water has been absorbed. Remove the lid and place the pot in an ice water bath to let it come to room temperature. Alternatively, spread cooked quinoa all over a plate to let it cool faster.
Drain and chop the sun-dried tomatoes. Chop the parsley. Chop the walnuts. Crumb the feta. Zest the lemon. Extract the amount of lemon juice needed in the recipe. Have all the prepped ingredients at hand for later.
Add the olive oil, lemon juice, honey, salt and pressed garlic to a small jar. Cover the lid tightly and give it a vigorous shake to emulsify.
Combine all the ingredients in a large bowl: the cooled quinoa, rocket, chopped sun-dried tomatoes, walnuts, parsley, crumbed feta and lemon zest. Pour dressing over the ingredients and toss to distribute.

This recipe serves 2 people as a main dish, or 4 people as a side dish.
The nutritional information shared here is made with an online calculator and only meant to be used as a guideline.