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Quinoa, Feta and Spinach Salad


  1. 200g Suma Organic Quinoa (QS189)
  2. 2 tablespoons Suma Organic Italian Olive Oil (GT017)
  3. 2 tablespoons Suma Organic White Balsamic Vinegar (KJ655)
  4. 2 teaspoons Suma Organic Ground Cumin (HE376)
  5. 1 clove garlic – crushed or finely chopped
  6. 200g Feta cubed
  7. 1/2 cucumber finely diced
  8. 150g baby spinach
  9. 4 spring onions finely chopped
  10. 100g Suma Organic Walnuts (NU104)
  11. A handful of pitted kalamata olives


  1. Begin by preparing and cooking the quinoa – If you have time soak the quinoa in cold water for 15 mins, if short of time use hot water for 5 minutes.
  2. Drain, rinse, add to the saucepan with 450ml of cold water, cover and bring to the boil.
  3. Reduce to a low temperature and simmer for 15 minutes.
  4. Take the pan from the heat and allow to settle for 5 minutes and then fluff up the quinoa with a fork.
  5. Toast the walnuts on a baking sheet in a hot oven for 5 minutes.
  6. Place the quinoa in a salad bowl.
  7. Add the oil, balsamic vinegar, cumin and garlic. Toss well.
  8. Stir in the feta, cucumber, spinach and spring onions.
  9. You may want to add a little more white balsamic or oil.
  10. Finally scatter with the walnuts and olives.