I have just recently discovered Quinoa. I mean I had seen it in shops before but had not bought it up until now.
So there I was standing in the kitchen with a pot full of cooked quinoa seeds. I gotta tell you that it wasn’t love at first bite! My first attempt with lemon juice as dressing wasn’t very successful – it wasn’t what I was looking for. And then it kind of hit me! Feta cheese – yes.
This flavorful cheese would definitely be the right choice here. And it was! It gives the salad a kick (if you don’t count the chili, that is) and in the combination with radish and rucola leaves it’s just perfect! I added some chili for color (and an extra kick) but be careful with the amount of chilies you put in as different varieties have different levels of hotness.
By the way, did you know that quinoa is very healthy? To find out more, have a look at this article about quinoa!
- 200 g Quinoa
- 5 Radishes
- 200 g Rucola Leaves (Rocket)
- 120 g Feta Cheese
- Fresh Chili to taste (optional)
- Salt
- Cook quinoa in salted water for 15 minutes or until it’s ready-soft, but still crunchy (cook like rice or follow packet instructions). I think the best way to do it is to cook the quinoa in advance – e.g. a night before and store in the fridge.
- Wash and cut radish into really thin slices.
- Place rucola leaves on a plate, followed by cold quinoa, crumbled Feta cheese and radish (Divide into 4 portions).
- Garnish with tiny slices of fresh chili of your choice (optional).
- Enjoy!
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