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Quinoa, Walnut, Pear and Fetta Salad


Prep Time: 30 mins, Cooking Time: 15 mins



Lorna/ @lornagarden

Quinoa, Walnut, Pear and Fetta Salad


  • 1 cup quinoa, well rinsed
  • 2 ½ cups filtered water
  • 1 cup rocket or baby spinach
  • ½ small red onion, finely diced
  • ½ avocado, finely diced
  • 1 stick celery, finely sliced
  • ½ cup walnuts, chopped 
  • 50g goat’s or cow’s fetta, finely diced (or cashew/macadamia cheese for vegan option)
  • 1 bosc pear, finely diced
  • ½ cup fresh mint, finely chopped
  • 2 tbsp extra virgin, cold pressed olive oil
  • 1 ½ tbsp balsamic vinegar
  • High quality salt to taste


  • Place quinoa and water in saucepan and bring to the boil over moderate heat.
  • Allow to simmer for approx. 12-15 minutes until water is absorbed and quinoa is tender (add a little additional water during the cooking if required)
  • Allow to cool
  • Line a serving plate with rocket or spinach leaves
  • Whisk the olive oil, balsamic vinegar and salt together.
  • Gently mix the quinoa, onion, avocado, celery, walnuts, fetta, pear & mint and add the dressing mix.  Place on the serving plate on top of the rocket/spinach. 

Serving Suggestion:

Serve as a main meal or as a side dish. 

History & Benefits:

This fresh spring salad with quinoa is a great source of dietary fibre and protein, as well as a host of important phyto-nutrients. Spring is the season for an abundance of organic produce - delicious, crunchy greens, creamy avocados, juicy fruit and fresh herbs – perfect for simple, nutritious salads.