Quinoa salad with zucchini and feta

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.

  • 10 mins preparation
  • 19 mins cooking
  • Serves 4
  • Print


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 feta
  • 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 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.

More From Women's Weekly Food