Walnut and fetta quinoa salad

Cooking Fish Walnut and fetta quinoa salad

This salad is short on gluten but not on taste, it makes a great new side dish to any main.

Lables: Egg free Gluten free Shellfish free Soy free Wheat free
  1. Place quinoa and 2 1/2 cups cold water in a medium saucepan over high heat. Bring to the boil. Reduce heat to medium. Simmer, covered, for 15 minutes or until water is absorbed and quinoa is tender. Transfer to a large plate to cool.
  2. Combine oil, lemon juice, anchovy and garlic in a large serving bowl. Season with salt and pepper. Add quinoa and remaining ingredients. Toss gently to combine. Serve.

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1 1/4 cups quinoa, rinsed, drained
1/4 cup extra virgin olive oil
2 tbsp lemon juice
4 anchovies, drained, finely chopped
2 garlic cloves, crushed
2 stalks celery, halved, thinly sliced
150g Greek-style fetta, crumbled
1 cup roughly chopped walnuts, toasted
12 semi sun-dried tomatoes, drained, thickly sliced diagonally
1 cup roughly chopped fresh flat-leaf parsley leaves

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Fish
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