Name: Luxury quinoa salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 400 g quinoa, cooked and cooled; 100 g sun-dried tomatoes, in pieces; 2 handfuls rocket; 1 cucumber, diced; 250 g tomatoes, diced; 100 g feta, crumbled (optional, or a lactose-free alternative); 1 red onion, finely chopped; 100 g pine nuts, toasted; 40 g capers; 1 handful mixed seeds; 50 g artichokes, roughly chopped; 80 ml olive oil (dressing); 20 ml red wine vinegar (dressing); Juice of ½ lemon (dressing); 1 tbsp mustard, gluten-free (dressing); 1 tbsp honey or agave syrup (dressing); 2 tbsp dried Italian herbs (dressing); 1 clove garlic, finely chopped (dressing)

Method

Cook the quinoaRinse the quinoa well under cold water. Cook according to the packet instructions and let it cool completely, on the worktop or in the fridge.
Prepare the vegetablesCut the sun-dried tomatoes, cucumber, fresh tomatoes and artichokes into pieces. Finely chop the red onion.
Toast the pine nutsToast them in a dry frying pan over medium heat until golden brown. Keep an eye on them, they burn quickly.
Make the dressingMix all the dressing ingredients in a bowl and whisk well. Taste and adjust to your liking.
Mix the saladPut the cooled quinoa in a large bowl. Add all the vegetables, nuts and capers. Pour the dressing over and toss gently.
ServeDivide between plates and garnish with crumbled feta and some extra mixed seeds if you like.

Serving tips

Lactose-free: use a lactose-free feta or leave it out.
Vegan: replace the honey with agave syrup and leave out the feta.
More bite: add extra mixed seeds or roasted chickpeas on top.
Meal prep: keeps well in the fridge; store the dressing separately.
Delicious with grilled chicken or fish, hummus or muhammara as a dip, or gluten-free bread.

About this recipe

This salad is also perfect if you make it a day ahead: the flavours really soak in. Add the rocket and feta just before serving.

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