Feta Quinoa Salad with Basil Lemon Vinaigrette
A fresh feta quinoa salad with seasonal veggies and finished with a moreish lemon basil vinaigrette
- 100 g / 1/2 cup quinoa
- 200 g cherry tomatoes (about 14-16 cherry tomatoes)
- 1 avocado
- 1/2 cucumber
- 180 g rocket (arugula) (about 2 good handfuls per bowl)
- 50 g / 1.8 oz feta cheese
Basil and Lemon Vinaigrette
- 3 tbsp virgin olive oil
- 1.5 tbsp white wine vinegar
- 1.5 tbsp lemon juice
- Handful of basil leaves (about 1/4 cup)
- Salt and Pepper
Cook the quinoa according to the instructions on the package.
Whilst the quinoa is cooking, prepare the basil and lemon vinaigrette. Start with chopping the basil. In a bowl, combine oil, vinegar and lemon juice. Whisk until emulsified. Add the basil and a pinch of salt and pepper and whisk again. Set a side.
Cut the cherry tomatoes into half, dice the cucumber and slice the avocado.
Once the quinoa is cooked, make the salad by diving the rocket into two bowls. Arrange the veg over each bowl and add the quinoa. Sprinkle over the feta cheese over the bowls. Give the vinaigrette a whisk (if the vinegar and oil has split) and pour equal amounts over the bowls. Season with salt and pepper to taste!