Name: Quinoa salad with zucchini and fetta
Prep time: 10 min
Cook time: 19 min
Total time: 29 min
Yield: 4
Ingredients: Quinoa salad with zucchini and feta; 3/4 cup (150g) white quinoa; 1 1/2 cup (375ml) water; 1/2 cup (70g) hazelnuts; 2 medium zucchinis, cut into long, thin strips; 250 gram heirloom or mixed cherry tomatoes, halved; 1/2 small red onion, sliced thinly; 100 gram feta, crumbled; 1 cup loosely packed fresh small basil leaves; 2 tablespoon extra virgin olive oil; 1 tablespoon red wine vinegar

Quinoa salad with zucchini and fetta

This healthy quinoa salad is great for weekday lunches. You'll love the added crunch thanks to roasted hazelnuts.

Serves 4

Prep

10M

Cook

19M

Total

29M

Skip to Recipe

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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Ingredients

Quinoa salad with zucchini and feta

3/4 cup (150g) white quinoa

1 1/2 cup (375ml) water

1/2 cup (70g) hazelnuts

2 medium zucchinis, cut into long, thin strips

250 gram heirloom or mixed cherry tomatoes, halved

1/2 small red onion, sliced thinly

100 gram feta, crumbled

1 cup loosely packed fresh small basil leaves

2 tablespoon extra virgin olive oil

1 tablespoon red wine vinegar

Method

Quinoa salad with zucchini and feta

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.

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.

Add nuts to quinoa in bowl with zucchini, tomato, onion, half the feta and half the basil. Drizzle with combined oil and vinegar; toss gently to combine. Season to taste. Serve topped with remaining feta and basil.

Suitable to freeze. Not suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Quinoa salad with zucchini and feta

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