About the Recipe
This vibrant salad is packed with protein-rich quinoa, fresh vegetables, and a mix of sweet and savoury toppings like raisins, walnuts, and olives. Feta adds creaminess, while the tangy lemon-Dijon dressing ties it all together. Perfect for a refreshing, nutrient-packed meal or side dish!
Ingredients
200 g cooked quinoa
1 handful fresh spinach leaves
1 cucumber, diced
2 medium tomatoes, chopped
40 g olives, sliced
30 g raisins/sultanas
30 g walnuts, roughly chopped
40 g feta cheese (or vegan alternative), crumbled
For the Dressing:
3 tbsp olive oil
1 tbsp lemon juice
1/2 tsp Dijon mustard
1/2 tsp honey or maple syrup
Salt and pepper, to taste
Preparation
Cook the quinoa according to the package instructions. Allow it to cool before assembling the salad.
In a large bowl, combine the spinach, cooked quinoa, cucumber, tomatoes, olives, raisins, walnuts, and feta cheese.
In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey (or maple syrup), and a pinch of salt and pepper.
Drizzle the dressing over the salad and toss everything together until well coated.
Serve immediately or refrigerate (without dressing on) for 1-2 days for a chilled, flavourful salad.