Last updated on Feb 3rd, 2021 at 02:05 pm

Serves 4

• 1 cup quinoa
• 500ml low-sodium vegetable stock
• 4 courgettes, sliced
• 150g green beans, top ‘n’ tailed
• 1 cup quinoa
• 3 sprigs mint leaves
• 100g organic feta or goat’s milk cheese, crumbled
• 100ml virgin olive oil


1. In a saucepan, simmer the quinoa in veggie stock for 15–20 minutes until it swells and is cooked through. It must have a slight crunch and be al dente (like pasta), as opposed to mushy like overcooked oats. Drain and set aside.
2. Grill the courgette slices on a griddle pan and blanch the beans.
3. Arrange the quinoa on a serving platter with the veggies, drizzle with olive oil, and scatter with chopped mint and feta cheese.

Quinoa is a complete protein and can be served as a meal on its own. To vary this salad, add extra greens like fresh peas, mange tout (snow/sugarsnap peas), baby corn or sweetcorn cut off the cob. As a side salad, it will make a good accompaniment to grilled salmon or chicken.

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