Name: Greek-inspired quinoa salad with lemon-feta dressing
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: ¾ cup quinoa, rinsed and drained; 1½ cups water; 2 tsp finely grated lemon zest; ¼ cup lemon juice; 100g feta, crumbled; ¼ cup extra virgin olive oil; 1 tsp dried oregano; Sea-salt flakes and freshly ground black pepper, to season; 2 cups chopped baby spinach; 400g can chickpeas, rinsed and drained; 175g punnet mini sweet capsicums; 1¼ cups chopped cucumber; ½ cup pitted kalamata olives; ¼ cup sliced red onion; 100g packet pita crisps

The famous Greek salad of cucumber, tomato, onion, olive and feta cheese was the flavour inspiration for this colourful quinoa dish. You trade tomatoes for baby capsicums to add juicy crunch, and mix in quinoa, chickpeas and spinach for a protein and fibre boost.

Looking for more summer salads?

Ingredients

¾ cup quinoa, rinsed and drained

1½ cups water

2 tsp finely grated lemon zest

¼ cup lemon juice

100g feta, crumbled

¼ cup extra virgin olive oil

1 tsp dried oregano

Sea-salt flakes and freshly ground black pepper, to season

2 cups chopped baby spinach

400g can chickpeas, rinsed and drained

175g punnet mini sweet capsicums

1¼ cups chopped cucumber

½ cup pitted kalamata olives

¼ cup sliced red onion

100g packet pita crisps

Method

In a medium saucepan, combine quinoa and water and bring to the boil on high heat, then reduce heat to low. Simmer, covered, for 15 minutes or until water is absorbed. Spread quinoa on a large oven tray to cool for 15 minutes.

Meanwhile, for dressing, in a small bowl, whisk zest, juice, feta, oil and oregano, then season.

In a medium bowl, combine cooled quinoa and half of the dressing. Spread spinach on a platter. Spoon quinoa mixture over top. Arrange chickpeas, capsicum, cucumber and olives on top. Drizzle over remaining dressing and sprinkle with red onion. Top with pita chips. Serve.

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