Quinoa Tricolore Salad

Quinoa Tricolore Salad

Ready in: approx. 35 minutes
Yield: 4 servings

1 cup (150 g) quinoa, uncooked (tricolore)
1 cup (100 g) feta cheese
1 tomato
1/2 cup (100 g) cucumber
6-8 fresh mint leaves
2 tablespoons canned corn
1 tablespoon chia seeds
freshly ground pepper
(2-3 tablespoons olive oil to taste)

1. Rinse and drain the quinoa thoroughly in a colander. Bring 11 2/3 oz (350 ml) of salted water to a boil in a medium saucepan. Stir in the quinoa, then lower the heat, cover, and cook for about 15 minutes until all the liquid is absorbed. Remove the saucepan from the heat and set aside. To soften the quinoa, let stand covered for about 10 minutes. Remove to a big bowl and let cool completely.

2. Wash the tomato and cucumber. Remove from the seeds and stem ends. Cut the tomato, cucumber, and feta cheese into cubes. Wash, dry, and finely chop the mint leaves.

3. Toss together the chia seeds, canned corn, chopped cucumber, feta cheese, mint ,and the quinoa. Season to taste with pepper. You may add 2-3 tablespoons olive oil (or your choice of oil) to the salad.

Per serving:

Energy: 225 kcal / 940 kJ
Fat: 23,6 g
Carbohydrates: 19,8 g
of which sugars: 3,4 g
Protein: 10,7 g
Fibre: 0,9 g

Personal note: I always love to top the quinoa salad with yogurt or mix it with cream cheese. (Without adding any oil.) But you can add whatever suits your taste. If you want to cut calories, you can also eat this salad without adding any topping or oil. -This salad is also featured in Koalified to Cook.-


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