Quinoa salad with red pepper, spinach and feta

15 December, 2015
Serves 6+ Side salad
Prep time
Cook Time

This light and colourful quinoa dish is delicious as a side salad and the perfect accompaniment to fish, lean meat or vegetable protein.   It makes quite a large portion, but keeps for around 3 days in the fridge and is great for packed lunches.

Quinoa salad with red pepper, spinach and feta


  • 200 Grams
  • 1 Tablespoon
    Olive oil
  • 1 Tablespoon
    Apple cider vinegar
  • 2 Teaspoons
    Ground cumin
  • 1
    Garlic clove, crushed
  • 1
    Red pepper (capsicum), diced
  • 4
    Spring onions, finely sliced
  • 100 Grams
    Baby spinach leaves, finely chopped
  • 200 Grams
    Feta cheese, cubed
  • 400 Grams
    Can of chickpeas, rinsed and drained


  1. Add the quinoa to a large saucepan of boiling water, then simmer for around 10-15 minutes, until the seeds begin to uncurl and float to the surface. Be careful not to overcook the quinoa - it should be soft, but still with a slight crunch. Drain off the water and while still warm, stir through the olive oil, apple cider vinegar, ground cumin and crushed garlic. Leave to cool.

  2. Add the rest of the ingredients, mix well and season with salt and pepper, to taste.

Nutrition: A great source of vegetable protein and fibre, quinoa and chickpeas also provide magnesium and vitamin B6 which are essential for hundreds of chemical processes within the body, including energy production. Garlic, cumin, red pepper, spinach and spring onions contribute antioxidant nutrients to make this a wonderfully healthy combination of ingredients.


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