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Recipe by olive magazine

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1. Cook the quinoa according to pack instructions. Drain well then toss with 2 tbsp oil, vinegar, garlic and cumin while still warm and season.
2. Toss through the rest of the ingredients and serve.

Per serving

355 kcalories, protein 16.8g, carbohydrate 31.2g, fat 18.9 g, saturated fat 7.2g, fibre 1.2g, salt 2.06 g

Latest comments and suggestions

• bethan

  01 November 2008

  bethan rated and commented on this recipe

  

  Wow! Delicious. I used it with regular quinoa since I don't have red and it was just fine.

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• Mandy

  18 November 2008

  Mandy commented on this recipe

  I also made this with white quinoa. It was healthy, tasty and a great accompaniment for fish. A nice change from the ubiquitous new potatoes.

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• Mandy

  18 November 2008

  Mandy rated this recipe

  

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• Leamac83

  02 February 2009

  Leamac83 rated and commented on this recipe

  

  This was delicious!! Used ordinary white quinoa and added in some corriander and cherry toms. So so tasty and low fat. Served with steamed fish and it was great, will make this again. Oh and leftovers are great for lunchboxes!!

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• Katie

  19 March 2009

  Katie rated and commented on this recipe

  

  Really nice, easy to make and v tasty (although i had the same problem trying to find red quinoa!)

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• Karen

  19 April 2009

  Karen commented on this recipe

  Wow, this was really nice! I did use red quinoa but I used watercress instead of spinach. The feta makes it all really tasty.

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• amber

  23 April 2009

  amber commented on this recipe

  this made so much we have been eating it for days now!!! husband not so keen on the cumin but was a nice side for our fish supper.

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• amber

  23 April 2009

  amber rated this recipe

  

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• Belkey

  04 May 2009

  Belkey rated and commented on this recipe

  

  This would be really pretty with red quinoa, however, I have never seen it so like the other users, used plain. I also did not shred my spinach sufficiently, which was a bit of a mistake, so would do this more thoroughly next time.

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• Tora

  20 May 2009

  Tora rated and commented on this recipe

  

  Very nice! I substituted the spring onions and garlic for tender garlic as it was what I had at home, and used balsamic vinegar (1 tbsp) rather than red wine vinegar. I also added some chicken cubes that I had tossed in oil and curry and fried. I'll probably add some cherry tomatoes next time for some extra flavour.

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• Snowy

  22 June 2009

  Snowy rated and commented on this recipe

  

  I also used watercress, and it was a great success. A great way to use red quinoa.

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• Panis

  26 June 2009

  Panis rated and commented on this recipe

  

  Super recipe. Was afraid it would turn out dry but stuck to the quantities as described and I'm happy I did. I used watercress as someone suggested and recipe turned out lovely !!! Will definitely make this again.

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• Katy

  13 July 2009

  Katy rated this recipe

  

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• lazerlightning

  23 July 2009

  lazerlightning rated this recipe

  

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• ChaCha18

  02 September 2009

  ChaCha18 rated and commented on this recipe

  

  I managed to find some red quinoa (from a supermarket in France!!) to make this recipe and found it to be delicious- a hit with my family and it really complemented the feta.

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• Madeleine

  30 October 2009

  Madeleine rated and commented on this recipe

  

  A really delicate balance of flavours, delicious!

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Ingredients

• 200g red quinoa , buy from health food shops and larger supermarkets (or use ordinary quinoa)
• olive oil
• 2 tbsp red wine vinegar
• 1 garlic clove , crushed
• 2 tsp ground cumin
• 200g block feta cheese , crumbled
• ½ cucumber , chopped
• 150g spinach , roughly chopped
• 4 spring onions , shredded

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 25 minutes

Ingredients

• 200g red quinoa , buy from health food shops and larger supermarkets (or use ordinary quinoa)
• olive oil
• 2 tbsp red wine vinegar
• 1 garlic clove , crushed
• 2 tsp ground cumin
• 200g block feta cheese , crumbled
• ½ cucumber , chopped
• 150g spinach , roughly chopped
• 4 spring onions , shredded

Per serving

355 kcalories, protein 16.8g, carbohydrate 31.2g, fat 18.9 g, saturated fat 7.2g, fibre 1.2g, salt 2.06 g

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