This delicious quinoa salad scrumptious mix of cucumber, green beans, parsley and feta. Read on to know more about it.

Total time taken – 1 hour 15 minutes. Servings – 6

Ingredients –

  • Red wine vinegar (1 cup)
  • Sugar (1½ tbsp)
  • Four Radishes (slice it very thinly)
  • Thin green beans (1½ pounds)
  • 1 cup quinoa
  • 1 large English cucumber (cut into 1/4 inch dice)
  • Extra-virgin olive oil (3½ tbsp)
  • Salt and black pepper
  • Chopped flat-leaf parsley (2 tbsp)
  • Lemon juice (3 tbsp)
  • 6 ounces Greek feta cheese. Slice it thinly.

Method –

  1. Heat a saucepan and bring the red wine to a simmer mixed with sugar. Take it off from the heat and add the radish slices. Keep it aside to cool down.
  2. In the meantime, heat another saucepan and add salted water to boil. Then, blanch the green beans until they are crisp for about 3 minutes. Then drain and rinse the beans and let it cool down with cold water. When the beans are dry, cut them into 1 ½ inch lengths.
  3. Take a medium saucepan and boil 1 ¾ cups of water. Now add the quinoa and gently stir it. Cover and simmer over a low heat until all the water is absorbed. Uncover and let it cool down.
  4. The final step is to take a medium bowl and mix in cucumber, ½ tbsp olive oil, salt and pepper. In another large bowl toss in quinoa, parsley, lemon juice and the rest 3 tbsp of olive oil. Season with salt and pepper. Drain those radishes and mix them to the quinoa, along with the beans, cucumber and feta. Toss well and serve.

INGREDIENTS

  • Red wine vinegar (1 cup)
  • Sugar (1½ tbsp)
  • Four Radishes (slice it very thinly)
  • Thin green beans (1½ pounds)
  • 1 cup quinoa
  • 1 large English cucumber (cut into 1/4 inch dice)
  • Extra-virgin olive oil (3½ tbsp)
  • Salt and black pepper
  • Chopped flat-leaf parsley (2 tbsp)
  • Lemon juice (3 tbsp)
  • 6 ounces Greek feta cheese. Slice it thinly.

METHOD

  1. Heat a saucepan and bring the red wine to a simmer mixed with sugar. Take it off from the heat and add the radish slices. Keep it aside to cool down.
  2. In the meantime, heat another saucepan and add salted water to boil. Then, blanch the green beans until they are crisp for about 3 minutes. Then drain and rinse the beans and let it cool down with cold water. When the beans are dry, cut them into 1 ½ inch lengths.
  3. Take a medium saucepan and boil 1 ¾ cups of water. Now add the quinoa and gently stir it. Cover and simmer over a low heat until all the water is absorbed. Uncover and let it cool down.
  4. The final step is to take a medium bowl and mix in cucumber, ½ tbsp olive oil, salt and pepper. In another large bowl toss in quinoa, parsley, lemon juice and the rest 3 tbsp of olive oil. Season with salt and pepper. Drain those radishes and mix them to the quinoa, along with the beans, cucumber and feta. Toss well and serve.