Quinoa, Walnut, Pear and Fetta Salad

Ingredients:

• 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

Method:

• 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.