Fresh red quinoa salad

Prep time:     5 minutes

Cook time:    15 minutes

Serves 2-3


100 g organic red quinoa Handful cherry tomatoes
100 g feta style cheese 1 garlic clove
½ red pepper Organic coconut oil
200 g red kidney beans Few sprigs of mint


  1. Rinse the quinoa well in a sieve, then place in a pan with water and bring to a boil
  2. Turn the heat down and simmer for 10 minutes or until the grain splits and you can see the germ. Drain and put to one side
  3. Meanwhile, finely chop the garlic.
  4. Heat the coconut oil in a pan on a medium heat and add the garlic. Sizzle for 1 minute before adding the tomatoes and red peppers for a further 3-4 minutes
  5. Mix in the quinoa and kidney beans and toss over the heat until the beans are heated through
  6. Remove from the heat, toss in the spinach and basil leaves and season with pepper
  7. Serve and crumble over the feta cheese and chopped mint

Super Cholo tip – Quinoa keeps for a few days in the fridge once cooked – great to keep handy for the week!

Fresh red quinoa salad

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