Quinoa, Feta & Avocado Salad


2-3 Cups of Quinoa
300g Mixed Vegetables (I used carrots, red onions, broad beans and broccoli)
2-3 tbsp of Extra Virgin Olive Oil
2 Gluten Free Stock Cubes
Pinch of Salt
Pinch of Black Pepper
Pinch of Dried Mixed Herbs
Half an Avocado
50g Feta Cheese
Handful of Raisins
Handful of Fresh Coriander
2 tbsp of Balsamic Vinegar
1 tbsp of Honey


Cook the quinoa according to the packet's instructions before removing from the cooker, fluffing up with a fork (I like to add a bit of butter, salt and black pepper at this stage) and setting aside.
In a frying pan, add the oil and when hot, add the vegetables and crumble over the stock cubes and mixed herbs, frying over a moderately high heat until the vegetables are cooked (but still al dente).
Add the quinoa to the vegetables and fold in so that everything is covered. Add a bit more seasoning (if required) before removing from the frying pan.
Plate up and add the feta, raisins, fresh coriander and avocado. Mix the balsamic vinegar and honey together and pour over the salad before serving.


With juicy raisins, fluffy quinoa, fresh vegetables and soft feta all topped with creamy avocado, this salad is light enough to eat as a mid-morning snack but just as filling if having as an evening meal.


Wednesday, November 16, 2016 - 8:25pm


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