Name: Walnut and fetta quinoa salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Ingredients: 312.50 ml quinoa, rinsed, drained; 56.88 gm extra virgin olive oil; 42.00 gm lemon juice; 4 anchovies, drained, finely chopped; 2 garlic cloves, crushed; 2 stalks celery, halved, thinly sliced; 150g Greek-style fetta, crumbled; 115.00 gm roughly chopped walnuts, toasted; 12 semi sun-dried tomatoes, drained, thickly sliced diagonally; 250.00 ml roughly chopped fresh flat-leaf parsley leaves

Walnut and fetta quinoa salad

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Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Gluten-free salad bursting with flavor, perfect for pairing with any entree.

Ingredients:

312.50 ml quinoa, rinsed, drained
56.88 gm extra virgin olive oil
42.00 gm lemon juice
4 anchovies, drained, finely chopped
2 garlic cloves, crushed
2 stalks celery, halved, thinly sliced
150g Greek-style fetta, crumbled
115.00 gm roughly chopped walnuts, toasted
12 semi sun-dried tomatoes, drained, thickly sliced diagonally
250.00 ml roughly chopped fresh flat-leaf parsley leaves

Instructions:

In a medium saucepan, combine quinoa and 2 1/2 cups of cold water. Bring to a boil over high heat, then lower the heat to medium and cover. Cook for 15 minutes until the water is absorbed and the quinoa is tender. Spread out on a large plate to cool.
In a large serving bowl, blend together the oil, lemon juice, anchovy, and garlic. Season with salt and pepper, then mix in the quinoa and remaining ingredients. Gently toss everything together and serve.

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