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The minimal ingredients in this quinoa salad are so aromatic that you won't even need to add seasoning. In just a short space of time, you'll have a splendid starter or a light supper on the table. This quinoa salad can also be eaten on the go and is perfect for a picnic or a light snack by the pool.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Rinse the quinoa in cold water in a sieve. Bring the water to the boil, cook the quinoa for approx. 10 mins. Remove the pan from the heat, cover and leave the quinoa to absorb for a further 5 mins., leave to cool. Mix in the tomatoes, pine nuts, olive oil and lime juice. Crumble the feta with your hands, sprinkle on top.
|Serve with:||Toast. Toast the bread in the oven, under the grill or in a toaster until crispy, brush with olive oil and sprinkle with coarse sea salt. Sprinkle with a little dried oregano.|
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