5 from 1 vote
Rainbow Quinoa Salad Topper

Get ahead and pre-prepare this healthy rainbow quinoa salad topper. So easy to make and takes the thinking out of lunch – it’s there ready to go!

Course: Salad
Servings: 4
Author: Jemma Andrew-Adiamah
  • 200g uncooked quinoa
  • 12 cherry tomatoes halved
  • 1 carrot diced
  • 1 red pepper diced
  • 100 g cucumber sliced
  • 2 tbsp fresh mint
  • 2 tbsp coriander
  • 50 g feta cheese
  • lemon juice from half a lemon
  • 2 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1-2 tsp honey
  1. In a saucepan, bring some water to the boil and cook the quinoa according to the packet instructions.

  2. Next, prepare and chop all of the vegetables. 

  3. Once the quinoa is cooked, pour it into a large bowl and add the vegetables and crumble in the feta cheese.

  4. In a separate bowl, add the oil, vinegar, honey and lemon juice and mix together. Pour over the quinoa salad and stir together.

  5. Serve and enjoy! 


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