This recipe also includes my tips for cooking quinoa, which I've perfected through trial and error. The combination of flavours in this salad are simple but fresh-tasting. It makes a great summer side dish, picnic item, and a yummy lunch.
- 4 tbsp olive oil
- 2 tbsp red wine vinegar
- Pinch of salt & pepper
- 2 cups cooked quinoa, cooled (recipe below)
- 2 carrots, shredded
- 2 small zucchini, shredded
- 1/2 cup chopped fresh dill
- 1/2 cup crumbled feta cheese
Whisk together olive oil, red wine vinegar, and salt and pepper. Combine all ingredients in a large bowl. Toss until combined. Taste and add more salt & pepper if needed.
Rinse quinoa well in cold water and drain well. Toast in a bit of olive oil 1-2 minutes over medium high heat. Add quinoa to large saucepan at ratio of 1 cup quinoa to 1 1/2 cups water. I usually add a bouillon cube at this stage for extra flavour. Bring to a boil, reduce heat and simmer, uncovered, for 12 - 15 minutes or until all water is absorbed.