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Tri-coloured quinoa salad with feta, radishes, mint and a harissa lime dressing

SERVES

4

COOKING TIME

25 minutes

Main Course
Lunch
tri-cloured quinoa salad
INGREDIENTS
  • 200 g tri-coloured quinoa
  • 1 aubergine
  • 3 tbsp of olive oil
  • 1 lime (washed)
  • 15 g of mint
  • 1 bunch of radishes (with the green tops)
  • 1 tbsp of mild harissa paste
  • 100 g feta
  • 75 ml of harissa-lime dressing
METHOD
  1. Prepare the quinoa according the packaging instructions and let it cool down.
  2. Cut the aubergine into 1/2 cm rounds.  Heat 2 tbsp of olive oil in a large frying pan and fry the aubergine for 5 minutes until golden brown.  Turn halfway through cooked.  Leave to cool.
  3. Grate the zest of the lime.  Pull the mint leaves from the stalks and finely chop.  Cut the radishes into quarters and finely chop the radish tops.
  4. Mix half the mint, the radish leaves and the lime zest with 1 tbsp of the mild harissa paste and 1 tbsp of olive oil and combine with the quinoa, season to taste.
  5. Crumble the feta cheese.
  6. Spoon the quinoa salad onto the plates, divide the aubergine and radishes over the plate.  Pour over the harissa-lime dressing and sprinkle the crumbled feta and the rest of the mint on top.