These grain-like seeds will easily take on the flavors of the surrounding components. Let the salad fully marinate in the dressing for maximum flavor.
ingredients
method
ingredients

Lemon, Herb and Feta Salad

  • 1/2 cup quinoa (rinsed)
  • 1 cup water
  • 2 15 .5 ounce cans chickpeas (rinsed)
  • 1/2 cup english peas
  • 1/3 cup almonds (toasted and roughly chopped)
  • 1/2 bunch fresh mint (leaves torn)
  • 1/2 bunch freshly parsley (leaves torn)
  • 1/4 cup freshly dill fronds
  • 2 lemons (zest & juice)
  • olive oil
  • salt & freshly cracked black pepper
  • crumbled feta for garnish
step-by-step directions
step-by-step directions
  • Bring a medium pot of salted water to a boil and add the quinoa. Cook for 12-15 minutes or until the quinoa's sprout has spiraled out and grain is tender.
  • Combine the quinoa with the chickpeas, almonds & mint, parsley, dill and lemon zest in a bowl.
  • Dress the salad by drizzling with extra virgin olive oil and lemon juice. Season with salt & pepper.
  • Toss the salad with the dressing and serve with crumbled feta on top.
  • This salad can be made ahead and served chilled.
  • Tip
    - You can tear the fresh herbs with your hands; don’t worry about chopping them neatly!
Similar categories: Courses & Meals Lunch Lunch Salads

Watch how its made

Watch Video

Lemon, Herb and Feta Salad

comments ()
3.0 stars based on 1 reviews
Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.