Heading into July with this beautifully fresh salad. Packed full of goodness with quinoa, fresh vegetables and topped of with salty feta. A great summer salad!
Feta seems to be a staple in my life at the moment. I seriously am using it in almost everything I eat. Well, maybe not dessert..ha! But it is favourite cheese of the moment and it's always on hand in the fridge. In fact, a few days ago I posted a recipe for a Mediterranean Pasta Salad that is also topped off with Feta. That's where the similarities stop in the two salads though. Both delicious in their own way.
Well, I have to say I am feeling very un patriotic today. You see, it's Canada Day, the 1st of July, and the real start of summer. Although I have lived out of Canada for 21 years now. Okay, reverse for one second. That means I have almost lived out of my own country as long as I lived in it! How did that even happen. It was supposed to be three months. In a blink friends, it really does go in a blink.
Anyway, in all the years that I have lived abroad I have made some kind of an effort to mark the occasion . Even if it was by toasting myself with a cold one. If that even makes sense. Today in Facebook memories up popped a photo of my kids decked out in read an white both clutching home made Canadian Flags that they proudly made to mark the big day. Although they have never lived in Canada, they like to to join in a festivity as good as the next person. Well, those days are gone as well as those little kids.
Why didn't I make an effort this year? Where's my home made flag, red and white cupcakes and my ice cold Molsen? I don't have an answer. The day just crept up on me and now it's almost over. I think there could be still time to rescue it if I get my act together. It's only 19:30 after all. Still time to at least buy beer and play the national anthem...ha! I might have to draw the line and playing the anthem, but the cold beer I could get on board with.
This salad is done from start to finish in about 30 minutes and that's with cooking the quinoa and roasting the corn. Not bad with cooked ingredients. I used fresh corn but if you want to use the canned corn, I'm sure it will be fine. I just really like fresh corn and roasted in the oven it really does have a great flavour.
I cooked the quinoa in vegetable stock which really gave the salad a great flavour. Try not to skip this step by using water. If you do, make sure you season the salad with salt as there is no additional salt used in the recipe below.
Make the sure the quinoa has cooled before you add the feta, otherwise it will start to melt into the salad. This isn't really desirable. I'm sure it wouldn't be a nightmare, just better to let it cool down.
Okay friends happy salad making and if you're in Canada, Happy Canada Day!
Summer Quinoa Salad
Serves 6 / Prep time: 10 minutes / Cook time: 15 minutes
1 1/2 Cups/270 grams quinoa
2 Cups/480 ml vegetable stock
2 Fresh Corn on the cob
1 Cucumber, peeled and diced
1/2 Red pepper, sliced
1/2 Yellow pepper, sliced
1/2 Green pepper, sliced
1 Green onion, finely diced
1 Cup/110 grams Feta, crumbled
2 Cups/40 grams fresh arugula
Juice of one lime
Preheat oven to 375 degrees F. Rub butter over the corn and bake it for around 15 minutes. Remove from oven when done and cut the corn off the cob.
Heat a medium skillet over medium heat and add the quinoa. Dry fry it for about 1-2 minutes until it is aromatic and it starts to pop a a bit. Add the vegetable stock, cover, reduce heat to low and leave to cook for about 15 minutes.
In a large salad bowl, add the peppers, cucumber, corn and green onion.
Fluff the quinoa with a fork and leave it to cool for a few minutes.
Add quinoa to the vegetables and stir well. Add lime juice and stir well. Add arugula and feta. Stir, cover and refrigerate for about an hour before serving.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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