Strawberry & feta two-colour quinoa salad with pistachio pesto

Strawberry & feta two-colour quinoa salad with pistachio pesto
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Here’s a quinoa salad that features our fabulous local strawberries and a very simple combination of delicious ingredients.

There are only five steps and it will keep for a few days in the refrigerator. It makes an excellent side dish and a great lunch. Also, it’s the perfect dish to bring to a BBQ potluck.

  • ServesServes 4-6
  • Prep time10 min
  • Cook time15 min
  • Timeout-
  • FreezingFreezes well

Ingredients

  • 1 cup quinoa (I like to mix red and white)
  • 2 cups water
  • 1 avocado, diced
  • 1/2 cup feta cheese, diced
  • 1 cup strawberries, sliced
  • Olive oil
  • Parmesan cheese, for serving (optional)
  • Salt and pepper, to taste
For the pesto
  • 1/2 cup pistachios
  • 1/4 cup fresh basil
  • 1 clove garlic, minced
  • 1/4 cup peanut oil
    Replacement options

    or other vegetable oil

  • Juice and zest of 1/2 lemon
  • 2 tablespoons water
  • Salt and pepper, to taste

Steps

  1. Rinse the quinoa thoroughly under cold water until the foam disappears.
  2. Heat the olive oil in a pot and add the quinoa. Coat well. Season, add water, and bring to a boil. Lower heat and simmer for 15 minutes or until the quinoa has absorbed all the liquid. Transfer to a salad bowl.
  3. Add the avocado, feta cheese, and strawberries and mix well. Set aside.
  4. Put all the pesto ingredients, aside from the water, in a food processor. Process until it reaches a crumbly texture. Add water and process again. Adjust the seasoning and pour over the quinoa.
  5. Serve with freshly grated Parmesan cheese.
Recipe published on August 19, 2018