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Photo of Summer quinoa salad by WW

Summer quinoa salad

9
Points®
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Moderate
With fresh orange, parsley and tender quinoa, this summery salad is an absolute winner!

Ingredients

Red onion

½ medium, thinly sliced

Vinegar

1 tbs, (white vine)

Quinoa

200 g, (200g)

Fresh flat-leaf parsley

1 cup(s)

Fresh valencia orange

1 medium, segmented

Currants

¼ cup(s), (40g)

Reduced fat feta cheese

180 g, crumbled

Instructions

  1. Combine onion and vinegar in a small bowl. Set aside for 10 minutes.
  2. Meanwhile, place quinoa and 2 cups (500ml) cold water in a medium saucepan over high heat. Bring to the boil. Reduce heat and simmer, covered, for 12–15 minutes or until liquid has absorbed and quinoa is tender and translucent. Transfer to a bowl. Cool for 5 minutes.
  3. Add onion mixture, parsley, orange, currants and feta to quinoa. Season with salt and freshly ground black pepper. Toss gently to combine. Serve.

Notes

SERVING SUGGESTION: Rocket leaves, plus rye bread. TIP: To segment an orange, use a sharp knife to cut away the rind and pith. Holding the orange over a bowl to catch any juice, cut the segments from between the membranes.

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