You are here: Home > Course > Indian Salads > Wholesome Salads (Salads that make a meal) > Quinoa and Feta Summer Salad Quinoa and Feta Summer Salad by PRACHI AGARWAL Quinoa and Feta Summer Salad, a wholesome, cheesy and crumbly salad with the goodness of protein rich quinoa, chick peas and feta cheese. The tanginess imparted by the sweet-tart apple cider and lemon juice in the dressing is the characteristic flavour of this dish. Garlic, pepper, coriander and olive oil lend a variety of intriguing flavours to the dressing. 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Close 18 Jun 2015 This recipe has been viewed 5729 times Quinoa and Feta Summer Salad recipe - How to make Quinoa and Feta Summer Salad Tags Indian Salads with dressingWholesome Salads (Salads that make a meal)Western PartyIsland PartyHealthy Indian Salads with healthy dressing Preparation Time: 15 mins Cooking Time: 15 mins Total Time: 30 mins 4Makes 4 serving Ingredients For The Salad1 cup quinoa2 cups water1 can kabuli chana (white chick peas) , drained1/2 cup roasted red capsicum , cut into strips1/4 cup roasted yellow capsicum , cut into strips3 tbsp thinly sliced onions1/4 cup chopped coriander (dhania)1 cup crumbled feta cheeseFor The Dressing1 tbsp lemon juice1 tbsp apple cider1/2 tsp minced garlic (lehsun)1/4 tsp salt1/4 tsp ground white pepper powder1/4 cup chopped coriander (dhania)1/3 cup olive oil Method MethodPlace the quinoa and water in a pot and cook according to the instructions on the pack, about 15 minutes. Let cool in the fridge.Make the dressing while the quinoa is cooling.Place all of the dressing ingredients in a blender or food processor except for the oil.Pulse on high speed until well mixed.Slowly drizzle in the olive oil with the machine on high and blend until the dressing starts to emulsify.Set aside.Once the quinoa is cool, transfer it to a large mixing bowl.Add the chick peas, peppers, onion, coriander and feta.Gently toss together then start to add the dressing.Once the dressing has been added, toss again and transfer to a serving bowl.Add some more coriander or feta to garnish.Serve at once or keep in the fridge until ready to use.Handy tip:Handy tip:I used roasted peppers in a jar which can be found easily in the store.You can make this salad a day ahead and keep it in the fridge until you need to serve it. Any leftovers will last a further couple of days sealed in a container and kept in the fridge.