For a veggie quinoa salad that just explodes on your palate, try this yummy combination of salty feta and chilli-infused raw vegetables, served up with wholesome quinoa.
This recipe is full of contrasting textures. It’s a quinoa salad dish that’s easy to prepare and tastes delicious. Leaving the courgette raw means all its vitamins and nutrients are preserved, and it adds a lovely crunch to the salad. Meanwhile, the quinoa is a fantastic wheat-free source of protein, perfectly complemented by feta cheese.
Quinoa, pronounced ‘keen-wa’ is a wonderful wheat-free alternative to the starchy grains. There are two types of quinoa salad: red and creamy white. Both types are slightly bitter when cooked and open up to release little white curls (like a tail) as they soften. Grown in South America (Peru, Chile and Bolivia) for thousands of years, quinoa formed the staple diet of the Incas and their descendants. In recent years, foodies in the UK and the US have heralded it as a superior alternative to bulgur wheat, couscous and rice.
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