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QUINOA, HERB, TOMATO & FETA SALAD

QUINOA, HERB, TOMATO & FETA SALAD

Servings: 4

Ingredients

½ cup red quinoa
½ cup white quinoa
1 tsp NOMU Vegetable STOCK
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 NOMU Extra Virgin Olive Oil
Juice of 1 lemon
NOMU Sea Salt and NOMU Black Pepper

Directions

To prepare the quinoa, place 2 cups of water and the NOMU Vegetable STOCK into a pot and add the red and white quinoa. Allow the water to boil, 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 and pepper. Add a pinch of sugar if you prefer your dressing to be less tart.

To assemble the salad, place the tomatoes, sliced shallot, parsley, mint, feta and lemon 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.

Tip: Quinoa is pronounced “keen wa”. Don’t worry, if you can’t find the red variety, just white is perfect. 

Ingredients

½ cup red quinoa
½ cup white quinoa
1 tsp NOMU Vegetable STOCK
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 NOMU Extra Virgin Olive Oil
Juice of 1 lemon
NOMU Sea Salt and NOMU Black Pepper

Directions

To prepare the quinoa, place 2 cups of water and the NOMU Vegetable STOCK into a pot and add the red and white quinoa. Allow the water to boil, 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 and pepper. Add a pinch of sugar if you prefer your dressing to be less tart.

To assemble the salad, place the tomatoes, sliced shallot, parsley, mint, feta and lemon 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.

Tip: Quinoa is pronounced “keen wa”. Don’t worry, if you can’t find the red variety, just white is perfect. 

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