Walnut and fetta quinoa salad

title="Walnut and fetta quinoa salad"
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(18) Rate it

• 0:15 Prep


• 0:15 Cook


• 
  8 Servings


• Capable cooks

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

Featured in
Christmas sides, Quinoa salad

Ingredients

• 1 1/4 cups quinoa, rinsed, drained


• 1/4 cup extra virgin olive oil


• 2 tablespoons 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

Method

• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 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.
  
  
  

Nutrition

• 1656 kj

  Energy




• 27.5g

  Fat Total




• 5g

  Saturated Fat




• 3.9g

  Fibre




• 11.4g

  Protein




• 15mg

  Cholesterol




• 413mg

  Sodium





• 23.6g

  Carbs (total)

All nutrition values are per serve

Notes

Serves 8 as a side.

• Author: Lucy Nunes


• Image credit: Andrew Young


• Publication: Super Food Ideas

Source: taste.com.au