Quinoa Salad with Radish, Herbs and Feta

Quinoa (pronounced kinwa) is an ancient South American grain closely related to spinach and beets. Super good for you, this is the sort of side dish I would serve with roasted or grilled meats. You can’t help but feel good about consuming large healthy portions of this salad. 

Serves 6.

Step 1. Quinoa


450 gm (1 packet) white or black quinoa

450 ml water or vegetable stock

50 gms butter (cubed)

Sea walt and cracked black pepper


Place quinoa in a large bowl or dish. Soak, covered in cold water for 24 hours.

Pour off water, and rinse the grain. In a large saucepan, add the quinoa, water/stock , butter and a pinch of salt and pepper. Bring liquid to a boil, then reduce to low simmer. Cover and allow to cook for 15 minutes or so.  Remove from the heat and keep covered for 5 minutes. Fluff with a fork and refrigerate until required. 

Step 2. Serving


6 cups Quinoa (cooked)

3 cups radish (sliced)

2 cups green beans (blanched, halved)

100 gms Kingsmeade Castlepoint Feta Cheese (crumbled)

1/4 cup toasted pinenuts (or similar)

1/2 cup Italian Parsley (rough chop)

1/2 cup Basil Leaves (torn)

1/4 cup Mint Leaves (torn)

Mustard Vinaigrette 


Place all ingredients besides the vinaigrette into a large mixing bowl and combine roughly.  Taste as you go adding a little of the vinaigrette until the quinoa salad is perfectly dressed. Serve onto a large platter or individual plates.

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