By September 4, 2019June 29th, 2020Plant based, Recipes

Something light, fresh and nutritious to accompany any BBQ. This will also last in your fridge for a good few days. And you can use any type of quinoa it doesn’t have to be the smoked variety which can be quite hard to come by.


2 cups raw smoked quinoa

100g feta cheese

1/2 a cucumber

1 cup of frozen peas

Salt & black pepper

Dressing – olive oil, lemon juice, fresh tarragon



Cover the quinoa with cold water and bring to the boil. Once boiling, turn the heat down and simmer for 15 minutes until it is soft but still with a light bite to it. (If it becomes dry whilst cooking just add a dash more water).

Drain and rinse in cold water.

Finely chop the cucumber.

Mix the quinoa, frozen peas, cucumber and feta cheese together. Season with salt and black pepper.

Finely chop the tarragon. (You can use dried tarragon however the flavour won’t be as strong).

In an old jar add the olive oil, lemon juice and tarragon. Put the lid on and shake until combined.

Stir the dressing through the salad before serving.

Kate Taylor

Author Kate Taylor

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