Watercress, quinoa and feta salad

20 April 2017 by
First published: 22 July 2016

Make everyday a salad day with this watercress, quinoa and feta salad recipe. This healthy dish counts as two of your five-a-day and contains over a third of the RDA for iron and magnesium, 28 per cent of the RDA for calcium, over 90 per cent of the RDA for folic acid and more than 100 per cent of the RDA for vitamin C.  Well, that’s a lot of nutrition.


Ingredients (serves 4)

175g/6oz quinoa

1 medium head broccoli, broken into florets

2tbsp hazelnut oil

Zest and juice 1 lemon

Salt and freshly ground black pepper

25g/1oz hazelnuts

100g watercress

250g/9oz cherry tomatoes halved

100g/4oz feta cheese, drained and crumbled



Cook the quinoa in boiling water for 10mins or until just tender. In a separate pan of boiling water, cook the broccoli florets for two minutes. Drain the quinoa and broccoli in a large sieve and rinse in cold water until cold. Drain and transfer to a large bowl.

Add the oil, lemon zest and juice and seasoning to taste. Toast the hazelnuts under a medium grill, then roughly chop.

Roughly chop the watercress and add to the quinoa along with the hazelnuts, tomatoes, and feta cheese. Serve with more watercress leaves.

Recipe courtesy of watercress.co.uk

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Watercress, quinoa and feta salad
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