Quinoa, zucchini and fetta salad

A satisfying and healthy meal.

  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print
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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Quinoa, zucchini and fetta salad
  • 3/4 cup (150g) white quinoa
  • 1 1/2 cup (375ml) water
  • 1/2 cup (70g) hazelnuts
  • 2 medium zucchini (240g), cut into long thin strips
  • 250 gram heirloom or mixed cherry tomatoes, halved
  • 1/2 small red onion (50g), sliced thinly
  • 100 gram fetta, crumbled
  • 1 cup loosely packed fresh small basil leaves
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon red wine vinegar


Quinoa, zucchini and fetta salad
  • 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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