Quinoa salad with mint

Frisse quinoa salade

2 persons


  • 150 g quinoa
  • 1 red onion, chopped
  • 5 radishes, sliced and chopped
  • 1 cucumber, peeled and sliced into rounds, then quartered
  • 1 red pepper, diced
  • 2 carrots, peeled and grated
  • hand full chopped walnuts (crumble them by hand)
  • hand full goji berries
  • 3 tablespoons tahini
  • 2-4 tablespoons fresh lemon juice
  • splash olive oil
  • salt and pepper
  • 100 g crumbled feta
  • 1 hand full (approx.) mint, finely chopped 


  1. Make the quinoa: add grains to 3 cups of water and bring to a boil. Reduce heat to simmer, put on the lid, and let cook until all the water is absorbed. Pour into a large bowl and set aside to cool a bit.
  2. Meanwhile, chop the vegetables and mint. When the quinoa is pretty cool — about room temperature — add all the vegetables, walnuts, goji berries, tahini, lemon juice, olive oil, salt and pepper. Stir well to combine.
  3. Add the feta and stir. Add about one-half of the mint, stir and taste, adjusting seasonings if necessary. Add more mint as you like and sprinkle some over the top before serving.