Quinoa Salad with Pickled Onions


Here’s the side dish I made with the marinated lamb, for mother’s day. It’s a really tasty side salad, and it’d work fine as a main dish too if you’re in the mood for something light. Start with the onions – it will take a while for it to cool down. You can easily prepare that the day before if you want to.

Quinoa Salad with Pickled Onions
250 ml (1 cup) quinoa
150 g feta cheese
1 cucumber
1 red bellpepper

Pickled onions:
1 red onion
50 ml white distilled vinegar
100 ml sugar (about 90 g)
150 ml water

Slice the onion finely. Mix white distilled vinegar, sugar and water and bring to a boil. Pour over the onion, add a bit salt, cover and let sit until cool.

Meanwhile, rinse the quinoa and boil it in salted water for 10-12 minutes or until tender but not mushy. Dice the cucumber, feta cheese and bellpepper, and mix it all together with the cooled off onions and quinoa.

Recipe in Swedish:
Quinoasallad med picklad rödlök

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