Thanks to the amazing Yuliya, I discovered the deliciousness of quinoa salad with red beet and feta, a delightful vegetarian recipe complete with everything, colors, and flavors. It is quickly prepared with few ingredients, and if there’s any left, it can be stored in the refrigerator without any issues.
The quinoa salad with red beet and feta is a complete, light, and nutritious meal. Furthermore, quinoa is gluten-free and perfect for those who are intolerant. It can be taken to the beach on hot summer days, but it is also a tasty dish to serve as an appetizer, like stuffed tomatoes with rice.
Let’s see together how Yuliya prepares it, following her step-by-step advice.
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 30 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Ukrainian
Ingredients
- 5 oz quinoa
- 1.9 cups water (salted)
- 3 red beets, cooked, boiled
- 7 oz feta
- 1 bunch chives
- 4 cherry tomatoes
- 2 tablespoons olive oil + 2 tablespoons of mayonnaise
- to taste black pepper and a few lettuce leaves
Steps
Rinse the quinoa in a fine mesh strainer under running water, then place it in a saucepan and cover with water. Add a pinch of salt or half a teaspoon of vegetable bouillon powder.
For optimal cooking, the quinoa-to-water ratio is 1:3, meaning 1 part quinoa and 3 parts water.Cook the quinoa over low heat, and once it reaches a boil, lower the heat further, cover, and let it cook for about 15 minutes, until it has absorbed all the water.
Turn off the heat and let it rest for 10 minutes.Meanwhile, dice the red beets and place them in a bowl, also dice the feta and add it to the beets. Add the finely chopped chives and the cherry tomatoes cut into small wedges.
Add the cooled and fluffed quinoa to the salad with a fork, then season all the ingredients with olive oil, a pinch of salt to taste, ground black pepper, and mayonnaise.
Serve it on a lettuce leaf and garnish the quinoa salad with some parsley leaves.
