
I love quinoa on its own, but this is an easy way to dress it up. Add some rocket and/or baby spinach if you like more leaves in your meal. Reduce the amount of parsley if intending to use this instead of rice with a curry or casserole.

Prep Time | 15 mins |
Servings |
as a side
|
Ingredients
- 3-4 cups quinoa cooked
- 3-4 spring onions
- 1/4 cup silvered almonds ideally toasted first
- 1/4 cup currants
- 1 small lemon
- 1 Tablespoon olive oil
- 1 small clove garlic squashed a bit with the back of a knife
- pinch salt
- 1 small bunch continental parsley
- Small piece feta crumbled
Ingredients
|
![]() |
Instructions
- Place cooked quinoa in a large bowl.
- Slice spring onions finely and add to quinoa with almonds and currants. Mix to combine.
- Juice lemon and place juice in a small jar with oil, squashed garlic clove and salt. Screw on lid of jar. Shake well to combine.
- Remove garlic clove from jar before pouring over quinoa mix.
- Finely chop parsley and sprinkle on top of the quinoa mix. Crumble feta over the top.
Share this Recipe