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Minty Raspberry Quinoa Salad
2026-02-17This refreshing quinoa salad combines juicy raspberries and fresh mint for a vibrant, light meal perfect for warmer days. The addition of cucumber and feta cheese adds a delightful crunch and creaminess, making it a perfect side or main dish.
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Method
1.
In a medium saucepan, bring 2 cups of water to a boil. Add quinoa, reduce heat to low, cover, and cook for 15 minutes or until water is absorbed.
2.
Remove quinoa from heat, fluff with a fork and let it cool to room temperature.
3.
In a large bowl, combine cooled quinoa, fresh raspberries, diced cucumber, crumbled feta, and chopped mint leaves.
4.
Drizzle the salad with olive oil and balsamic vinegar, then toss gently to combine. Season with salt and pepper to taste.
5.
Serve the salad chilled or at room temperature, garnished with additional mint leaves.
Ingredients
1 cup quinoa, rinsed
2 cups water
1 cup fresh raspberries
1/2 cucumber, diced
1/2 cup feta cheese, crumbled
1/4 cup fresh mint leaves, chopped
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and pepper to taste
Chef's Note
This recipe was generated. Tweaks may be required!
