Quinoa and tomato salad with spiced lemon dressing

Cooking Salads Quinoa and tomato salad with spiced lemon dressing

With a cooking method similar to rice and the versatility of couscous, its so easy to make quinoa part of your weekly cook.

Lables: High fibre Low sodium Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Make Spiced lemon dressing: Heat oil in a small saucepan over medium heat. Add paprika, garlic and chilli. Cook, stirring, for 1 to 2 minutes, or until fragrant and the garlic is light golden (see note). Remove from heat. Cool for 5 minutes. Stir in lemon rind and lemon juice. Season with salt and pepper.
  2. Meanwhile, cook quinoa in a large saucepan of boiling water for 12 minutes or until tender. Drain. Rinse under cold running water. Drain well. Transfer to a large bowl.
  3. Add tomato, onion, peppers, salad leaves, fetta and dressing to quinoa. Toss to combine. Season with salt and pepper. Serve.

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2/3 cup red quinoa, rinsed well
400g tomato medley mix, halved
1 small red onion, thinly sliced
1/2 cup roasted red pepper strips, drained
100g mixed salad leaves
50g feta, crumbled
1/4 cup rice bran oil
1/2 tsp smoked paprika
2 garlic cloves, thinly sliced
1 long red chilli, halved lengthways, seeded, thinly sliced
2 tsp finely grated lemon rind
1/4 cup lemon juice

Adv

Autors
Preparation time
15
Cooking time
12
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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