Quinoa Salad with Pickled Onions

quinoafetasalad

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
salt

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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