Crunchy Apple and Fetta Quinoa Salad

Not just another quinoa salad recipe (this one really is worth a try)

Don’t you love how inspiration can come from unrelated happenings? Today I took out a pyrex of frozen quinoa to have for lunch and an hour later I noticed an envelope on the table that had been delivered while I was away. Inside the envelope was a copy of the September/October edition of Australian Country Magazine. They had done a small write up of Veet’s Vegan Cooking School so had sent me a copy. As I was reading through I saw a recipe for quinoa and voila this lovely recipe I share with you this week was inspired by the recipe I saw in the magazine.

I had cooked too much quinoa at the refresher course I ran before going away and at $19.95 a kg did not have the heart to compost it so it went into the freezer. Never feel afraid to freeze quinoa. Do it straight after cooking (and cooling down) though. Don’t leave it a day or two then freeze. Once defrosted it can be added to a whole range of meals. This warm salad is a beauty.

Crunchy Apple and Fetta Quinoa Salad

1.5 cups cooked quinoa
½ medium red onion sliced very fine
juice of 1 to 2 limes
1 tsp salt
1 tart apple (granny smith, pink lady or the new Envy apply) julienned finely
1 stick of celery sliced very fine
100g sugar snap peas sliced finely
1 tsp vegan butter *
pepper
4 leaves of cos lettuce washed and shredded
2 tsp white wine vinegar
Macadamia fetta (optional)

Half an hour before starting to prepare this salad place the cut onion, apple and celery in a bowl and add the salt and the lime juice. Ensure the fruit and veg is coated with the lime juice. Let sit to marinate until just before serving.

Ten minutes before serving heat the butter in a fry pan until melted then add the pecans and stir for 3 to 5 minutes then add the quinoa and warm through. Transfer the quinoa, pecans and the apple, celery, onion mix to a mixing bowl. Add the rest of the ingredients and stir through then serve into individual serving bowls.

*Soon I will post a recipe for vegan butter in the mean time either use olive oil or try the fabulous Botanical Cuisine cultured butter. It is good!

One last foundation module for 2017

There are still 7 places left so do yourself a favour and come along and get some inspiration for cooking vegan cuisine in your own kitchen. The three days will get you ready for a good start in the new year. September and October courses are full with a waiting list so don’t miss out on the November class starting on the 30th November and goes until the 2nd December. If you can’t make that there is one on the 18th of Jaunary for 3 days. Would so love if you could share this info and recipe with people who you know may be interested. Find Out More

Have a wonderful week everybody and be sure to let me know via email if there is any recipe you would like me to cover in future blogs.

With gratitude Veet

Categories:Salads

Tags:quinoa apple