Quinoa, Pea and Mint Salad with Feta

About This Recipe

This quinoa salad reflects the health-conscious cafe food that has become widespread across Australian cities, built on quinoa cooked until just tender and fluffed to keep the grains separate rather than clumped. Fresh or frozen peas add a burst of sweetness, and a generous handful of mint keeps the whole bowl tasting bright rather than heavy. The technique that matters here is cooling the cooked quinoa fully before dressing it — warm quinoa absorbs the dressing unevenly and can turn gummy, while cooled grains hold the dressing on their surface and stay distinctly textured. A simple lemon and olive oil dressing, with just enough acidity to lift the peas and feta, is all it needs. It's the kind of bowl found at Australian cafes marketed as a light lunch or a side, easy to make ahead and just as good the next day, since quinoa holds up far better than lettuce-based salads in the fridge.

Ingredients

Serves 4

• 1 cupquinoa(rinsed)
• 2 cupswater or vegetable stock
• 1 cuppeas(fresh or frozen, blanched)
• 0.75 cupfeta cheese(crumbled)
• 0.5 cupfresh mint(torn)
• 0.25 cupfresh parsley(chopped)
• 3 tbspextra virgin olive oil
• 2 tbsplemon juice
• 1 tspfine sea salt(to taste)
• 0.33 cuptoasted almonds(sliced)

Instructions

1. 1

   Cook the quinoa

   Combine quinoa and water in a saucepan, bring to a boil, then cover and simmer on low for 15 minutes until the liquid is absorbed and the quinoa is tender.

2. 2

   Cool

   Fluff the quinoa with a fork and spread it on a tray to cool completely.

   Cool the quinoa fully before dressing it — warm grains absorb the dressing unevenly and turn gummy instead of staying light and separate.

3. 3

   Blanch the peas

   If using fresh peas, blanch in boiling water for 1-2 minutes, then plunge into ice water and drain. Thaw frozen peas if using.

4. 4

   Make the dressing

   Whisk together olive oil, lemon juice and salt.

5. 5

   Combine

   In a large bowl, combine the cooled quinoa, peas, feta, mint and parsley.

6. 6

   Dress

   Toss with the dressing until evenly coated.

7. 7

   Serve

   Scatter toasted almonds over the top just before serving.

Variations

• •

  Add diced cucumber and cherry tomatoes for extra freshness and crunch.

• •

  Swap feta for goat cheese for a creamier, tangier version.

• •

  Use cooked farro or bulgur instead of quinoa for a different grain base.

Storage

Refrigerate in a sealed container up to 4 days; add the nuts fresh each time you serve so they retain their crunch.

Frequently Asked Questions