Quinoa salad with mint
2 persons:
Ingredients
- 150 g quinoa
- 1 red onion, chopped
- 5 radishes, sliced and chopped
- 1 cucumber, peeled and sliced into rounds, then quartered
- 1 red pepper, diced
- 2 carrots, peeled and grated
- hand full chopped walnuts (crumble them by hand)
- hand full goji berries
- 3 tablespoons tahini
- 2-4 tablespoons fresh lemon juice
- splash olive oil
- salt and pepper
- 100 g crumbled feta
- 1 hand full (approx.) mint, finely chopped
Preparation
- Make the quinoa: add grains to 3 cups of water and bring to a boil. Reduce heat to simmer, put on the lid, and let cook until all the water is absorbed. Pour into a large bowl and set aside to cool a bit.
- Meanwhile, chop the vegetables and mint. When the quinoa is pretty cool — about room temperature — add all the vegetables, walnuts, goji berries, tahini, lemon juice, olive oil, salt and pepper. Stir well to combine.
- Add the feta and stir. Add about one-half of the mint, stir and taste, adjusting seasonings if necessary. Add more mint as you like and sprinkle some over the top before serving.
