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

Summer Salad with Feta


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 Fetos cheese, crumbled

60 mL (¼ cup) pine nuts, roasted

Radish slices for garnishing

Season to taste


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


  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 Fetos cheese, radish and pine nuts. Salt and pepper to taste.
  4. In a small bowl, whisk together all vinaigrette ingredients. Add to the salad.