Satisfying and nutritious quinoa salad with feta and soybeans
A simple and hearty quinoa salad with feta – a fresh and nourishing dish that works just as well for lunch or a light dinner as it does on a buffet table. It combines cooked quinoa, baby spinach, cherry tomatoes and avocado, topped with crumbled feta, pumpkin seeds and a light dressing made with olive oil and crema di balsamico.The result: a quinoa salad rich in protein, fibre and healthy fats – a perfect recipe if you want to eat something both delicious and good for you.
Ingredients (4 servings)
180 g uncooked quinoa
1 vegetable stock cube
250 g frozen soybeans (edamame)
100 g fresh baby spinach
15–20 cherry tomatoes
1 avocado
3 tbsp dried cranberries
2 tbsp pumpkin seeds
100–150 g feta cheese
1 tbsp olive oil
2 tbsp crema di balsamico
Salt and pepper (preferably freshly ground black pepper)
How to prepare
- Rinse the quinoa thoroughly in cold water.
- Cook the quinoa according to the instructions on the packet, together with the vegetable stock cube.
- When the quinoa is almost done, stir in the frozen soybeans so they thaw. Allow to cool slightly.
- Cut the tomatoes and avocado into pieces.
- Combine the quinoa, baby spinach, tomatoes and avocado in a large bowl.
- Add the olive oil, cranberries and pumpkin seeds, and gently toss the salad.
- Season with salt and pepper.
- Transfer the salad to a serving dish and crumble the feta cheese over the top.
- Finish with a drizzle of crema di balsamico.
- Serve immediately – preferably on a large platter to show off the beautiful colours.
Tips for variation
Swap the feta for grilled halloumi for a warm version of the quinoa salad.
Toast the pumpkin seeds for a nuttier flavour.
Vary the dressing with olive oil, honey, salt, pepper and a squeeze of lemon juice for extra freshness.
You can also adjust the flavours by adding a handful of fresh mint, basil or parsley.
Nutritional values per serving
Energy: 517 kcalProtein: 21 gCarbohydrates: 41 gFat: 29 g
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