Vegetarian

Quinoa Pepper Salad with Feta

Vegetarian
Salad
Portions2 peopleChangeTiming 26 minsView
Ingredients8 IngredientsViewSwitzerland60 % localView
  • 70  grams canned corn
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 100  grams feta
    Foreign ingredient
    This ingredient is currently available from foreign production
    Where can I buy it locally?
    Foodwaste tip

    Mould on a chese does not always mean that the (whole) cheese needs to be thrown away. The Swiss association foodwaste.ch explains in this helpful video which types of mould there are and in which cases mouldy cheese is edible.

    Watch the cheese video (DE)
  • 1  hard-boiled egg
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    This ingredient is currently available from seasonal local production
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    Foodsave tip

    Eggs can easily be kept 1 week beyond the "Best by" date if they are stored in the fridge (a constant temperature is important). Use the egg test in the video below to find out whether an egg is still good for consumption.

    Watch the Egg Test
    Egg colour

    The colour of an egg is determined by the chicken's genetic background. The colour of a hen's earlobes (not the colour of the feathers) give an indication of the colour of the hen's eggs. Both white and brown eggs have identical taste and nutritional values.

  • 2  peppers
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  • 200  grams quinoa
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  • 1  teaspoon salt
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  • 3  tablespoons sunflower oil
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  • 20  grams walnut halves
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  • 400  millilitres water
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    This ingredient is currently available from seasonal local production
    Where can I buy it locally?

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Rinse 200 grams quinoa in a sieve under running water and place it in a medium-sized saucepan
Add 1 teaspoon salt and 400 millilitres water to the saucepan and bring to the boil over high heat
Cook the quinoa for about 10 minutes over medium heat
Chop 20 grams walnut halves into fine pieces
Remove the saucepan from the heat, crumble the quinoa with a fork and let it cool down for about 10 minutes
Wash 2 peppers, cut into cubes of around 0.5 cm and add to a large bowl
Peel 1 hard-boiled egg, Cut into cubes of around 0.5 cm and Add to the bowl
Add 70 grams canned corn and the quinoa into the bowl and mix until the salad is well combined
Drizzle the quinoa salad with 3 tablespoons sunflower oil, crumble 100 grams feta on top and garnish with the chopped walnuts
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Quinoa Pepper Salad with Feta

Pepper Recipes

A bowl filled with quinoa, peppers and feta cheese
Timing 26 mins
Portions2 people
Ingredients8 Ingredients

Ingredients

  • 70  grams canned corn
  • 100  grams feta
  • 1  hard-boiled egg
  • 2  peppers
  • 200  grams quinoa
  • 1  teaspoon salt
  • 3  tablespoons sunflower oil
  • 20  grams walnut halves
  • 400  millilitres water

Scan for more details

Tools

  • 1 medium-sized saucepan
  • 1 cutting board
  • 1 knife
  • 1 fork
  • 1 sieve
  • 1 large bowl

Quinoa Pepper Salad with Feta

Pepper Recipes

Instructions

Rinse 200 grams quinoa in a sieve under running water and place it in a medium-sized saucepan
Add 1 teaspoon salt and 400 millilitres water to the saucepan and bring to the boil over high heat
Cook the quinoa for about 10 minutes over medium heat
Chop 20 grams walnut halves into fine pieces
Remove the saucepan from the heat, crumble the quinoa with a fork and let it cool down for about 10 minutes
Wash 2 peppers, cut into cubes of around 0.5 cm and add to a large bowl
Peel 1 hard-boiled egg, Cut into cubes of around 0.5 cm and Add to the bowl
Add 70 grams canned corn and the quinoa into the bowl and mix until the salad is well combined
Drizzle the quinoa salad with 3 tablespoons sunflower oil, crumble 100 grams feta on top and garnish with the chopped walnuts