Quinoa, feta and hazelnut salad
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|150 g||Feta cheese|
|3 tbsp||Extra virgin olive oil|
|1 to taste||Salt & freshly ground pepper|
- Rinse quinoa (available from health food stores) thoroughly three times, then place in a saucepan with 3 cups cold water.
- Bring to the boil, then turn down the heat and simmer for 15 minutes until quinoa is just tender to the bite. Drain and set aside to cool.
- Combine cold quinoa with remaining ingredients ( watercress or baby rocket leaves, crumbled feta cheese, toasted hazelnuts, Juice of 1 lemon, extra-virgin olive oil,
Salt and freshly ground black pepper ) and toss well, seasoning with salt and pepper to taste. Serve as a salad or starter.
Tip: Quinoa (pronounced keen-wah) is high in protein, cooks up to twice as fast as brown rice and can be used in place of rice or pasta in many recipes. Usually referred to and cooked like a grain, quinoa is actually the seed of a herbal plant. These tiny ivory-coloured beads have a wonderful nutty taste.