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  • Prep
    15 min
  • Total
    25 min
  • Servings
    4 to 6

Summer Salad with Feta

Ingredients

  • 250 mL (1 cup) quinoa, rinsed and drained
  • 1 small red onion, minced
  • 9 colourful cherry tomatoes, halved
  • 3 Lebanese cucumbers, sliced
  • 5 asparagus spears, grilled and diced
  • 1 litre (4 cups) baby spinach, chopped
  • 60 mL (¼ cup) fresh basil, chopped
  • 60 mL (¼ cup) fresh mint, chopped
  • 125 mL (½ cup) Saputo Feta cheese, crumbled
  • 60 mL (¼ cup) pine nuts, roasted
  • Radish slices for garnishing
  • Season to taste

Vinaigrette

  • 125 mL (½ cup) olive oil
  • 60 mL (¼ cup) lemon juice
  • 5 mL (1 tsp) choice of fine herbs (chives, thyme, etc.), chopped
  • 5 mL (1 tsp) honey
  • 5 mL (1 tsp) Dijon mustard
  • 1 garlic clove, finely chopped

Directions

  1. In a saucepan filled with salted boiling water, cook quinoa for 12 to 15 minutes, or until tender. Rinse with cold water and drain well. Set aside to cool.
  2. In a large bowl, mix the quinoa, onion, tomatoes, spinach, cucumber, asparagus, mint and basil.
  3. Sprinkle with Feta cheese, radish and pine nuts. Salt and pepper to taste.
  4. In a small bowl, whisk together all vinaigrette ingredients. Add to the salad.