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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Course: Salad
Nutrition Facts
Cold Quinoa Salad with Feta Cheese & Rucola Leaves
Amount per Serving
Calories
276
% Daily Value*
Fat
9
g
14
%
Saturated Fat
4
g
25
%
Cholesterol
26
mg
9
%
Sodium
352
mg
15
%
Potassium
496
mg
14
%
Carbohydrates
35
g
12
%
Fiber
4
g
17
%
Sugar
2
g
2
%
Protein
12
g
24
%
Vitamin A
1315
IU
26
%
Vitamin C
8.3
mg
10
%
Calcium
251
mg
25
%
Iron
3.2
mg
18
%
* Percent Daily Values are based on a 2000 calorie diet.
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