Tag Archives: quinoa

Recipe: Quinoa, feta and lemon salad


In my search to find protein-rich foods, I’ve rather fallen at quinoa’s cute curly little feet. It’s quick to cook, has a slightly nutty flavour and a much more pleasing texture than couscous. And it loves citrus flavours, as do I …

This is the perfect lunch recipe, as you can fiddle around with the amounts to your heart’s content, and also muck about with what goes into the salad. I bought an avocado to put in, forget all about it, then decided later that I hadn’t missed it. And the salad is still tasty the next day, particularly if you’ve been generous with the lemon juice. I have found, though, that it’s better to add the feta fresh.

Quinoa & feta salad


Ingredients (serves two)

Half a mug of quinoa, cooked in twice the amount of water

One small red onion

Teaspoon of tarragon (dried is fine)

Half a cucumber (peeled and chopped into small dice)

Six spring onions

Splash of white wine vinegar

Zest of one lemon

Juice of half a lemon

Feta cheese

Cook the quinoa for about ten minutes in twice the amount of water and then set aside to cool – this is a salad that’s nicer just this side of cold. You shouldn’t have to drain it, as it absorbs the water.

Fry the onion until there’s just a little bit of bite left in it. Mix in a teaspoon of tarragon. Leave to cool.

Peel and chop the cucumber, then chop the white stalk of the spring onions. Add to the onion and then mix into the quinoa. Add the lemon zest and juice. I sometimes add black pepper, but it doesn’t really need salt because the feta is salty. Crumble as much feta as you fancy over the salad.

This recipe has been adapted from two or three different sources. The original one which was, I think, out of the BBC Good Food magazine, had red wine vinegar and orange zest and juice which I didn’t think went well with the other flavours, so I substituted white wine vinegar and lemon juice and zest.

You could add some cubed avocado, but I think the contrast between the lemon and the feta works better without it.


Recipe: Mushrooms with Watercress and Quinoa


This recipe was inspired by Nigel Slater’s Mushroom Medley. I’ve changed it to what I had available in the fridge and store cupboard. I love the watercress in this, another time I might try spinach instead or some shredded spring greens added five minutes before the end of cooking.

Mushrooms with Watercress & Quinoa

250g mushrooms, sliced
2 tbsp mushroom ketchup
1/2 tsp fresh rosemary, chopped
2 cloves garlic, crushed
500ml vegetable stock
50g quinoa
handful fresh parsley chopped
small bunch watercress, lightly chopped

Heat the mushrooms, mushroom ketchup, rosemary and garlic in a small frying pan until the mushrooms have cooked and shrunk slightly.
Add the quinoa and the stock.
Simmer for 15 minutes until the quinoa is tender and the little spirals are unwinding.
Stir in the parsley and watercress and serve while the watercress is still wilting.

This has the flavour of a mushroom risotto but without the stirring.

Serves 2 as lunch or supper.

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