A juicy, crispy and crunchy quinoa salad full of fresh green leaves, herbs, fruit, nuts and cheese and bursting with flavour. Great for sharing with a crowd as a side dish or for a few to enjoy as a light, vegetarian meal.
Cook the quinoa according to the packet instructions and set aside.
Thinly slice the fennel bulb and onion and put in a large bowl.
Add the blueberries, feta, salad leaves and fresh parsley and/or dill and toss well. Then toss through the quinoa.
Make the dressing by whisking the vinegar with the oil, then pour over the salad and toss well again.
Finally, scatter over the almonds and, if you wish, some of the wispy green fronds from the top of the fennel. Serve immediately!
Notes
Serve immediately after preparation for the best results. Alternatively, prepare in advance up to step three, then add the dressing and almonds just before serving.Try adding chopped apple, strawberries, sliced peaches or mandarin segments instead of the blueberries or a different kind of cheese instead of feta (goat's, blue, ricotta etc.).As always with a salad, the above ingredient amounts are only a guideline. Adding a little more or less of an ingredient will not matter in the slightest (in my humble opinion!)Drizzle over this blueberry vinaigrette instead of the apple cider dressing if you prefer.