Quinoa, zucchini and fetta salad

A satisfying and healthy meal.
Quinoa, zucchini and fetta salad

Fluffy quinoa comes to life with this herby zucchini and feta recipe. Toasted hazelnuts add crunch and heirloom tomatoes sweetness and flavour. A satisfying and healthy meal.

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1.Rinse quinoa under cold water; drain well. Place in a medium saucepan with the water; bring to the boil. Reduce heat; simmer, covered, for 15 minutes or until water is absorbed and quinoa is tender. Transfer to a large serving bowl to cool.
2.Meanwhile, roast hazelnuts in a medium frying pan over medium heat for 4 minutes or until golden. Rub hot hazelnuts in a clean tea towel to remove most of the skin; discard skin. Coarsely chop nuts.
3.Add nuts to quinoa in bowl with zucchini, tomato, onion, half the fetta and half the basil. Drizzle with combined oil and vinegar; toss gently to combine, season to taste. Serve topped with remaining fetta and basil.

You can use a mandoline or V-slicer to thinly slice the zucchini or coarsely grate it, if you like.


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