Layered rainbow salad with quinoa and feta
Serves: 6 as part of a picnic
Total time: 
Recipe photograph by Martin Poole
Layered rainbow salad with quinoa and feta
Serves: 6 as part of a picnic
Total time: 
See more recipes
Nutritional information (per serving)
Calories
420Kcal
Fat
25gr
Saturates
7gr
Carbs
30gr
Sugars
6gr
Fibre
6gr
Protein
16gr
Salt
1.6gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
For the lemon and mint dressing
- zest and juice of 2 lemons
- 1 tsp Dijon mustard
- 4 tbsp extra-virgin olive oil
- 1⁄2 x 28g pack mint, leaves shredded
- 1⁄2 red chilli, deseeded and finely diced (optional)
For the salad
- 2 x 250g packs Merchant Gourmet ready-to-eat red and white quinoa
- 125g frozen soya beans
- 1 large carrot, coarsely grated or shredded
- 1 x 200g pack vegetarian feta, crumbled
- 1⁄2 cucumber, diced
- 1 x 250g pack Pomodorino tomatoes, halved lengthways
- 1 x 120g pack Bistro salad leaves
- 3 tbsp toasted pumpkin seeds or pine nuts
Step by step
Get ahead
Prepare to the end of step 4 the day before and keep chilled.
- To make the dressing, whisk the lemon zest and juice with the mustard and seasoning, and gradually blend in the oil. Stir in the mint and the chilli, if using.
- Heat the quinoa according to pack instructions to warm it and loosen the grains. Tip into a large bowl and add 21⁄2 tablespoons of the dressing. Mix well and leave to cool. Pour the rest of the dressing into a container that has a good seal.
-
Add the soya beans to a pan of boiling water, cook for 2 minutes then drain and refresh in cold water.TipWhen layering a salad, start with the heaviest ingredients first, such as grains, then add the more delicate ones on top, with salad leaves last so they don't get crushed.
- When the quinoa is cool, divide between 2 x 2-litre lidded preserving jars (or a large, lidded bowl). Layer in the soya beans, carrot, feta, cucumber and tomatoes; add the leaves on top. Scatter on the toasted seeds or nuts. Cover and keep chilled to take to your picnic; take the dressing separately.
- Take a large serving bowl with you to tip the salad into; drizzle in the dressing and toss to serve.
