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.

Recipe «Walnut and fetta quinoa salad» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.